Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties

• Autor(a) principal: CARVALHO,Carolina Corrêa de
• Data de Publicação: 2022
• Outros Autores: BODINI,Renata Barbosa, SOBRAL,Paulo José do Amaral, OLIVEIRA,Alessandra Lopes de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100968
• topic: viscosity; milk; fat; DSC; sensory analysis, rheological properties

Abstract Goat’s milk ice cream made with different fat concentrations was compared with cow’s milk ice cream. DSC curves indicated typical behavior of the high water content system. The thermal properties, the enthalpy of fusion (ΔHm) and the amount of water (wuf) did not vary with the formulations. For goat’s milk ice cream, the viscosity was higher for smaller fat content. Independent of the milk, high fat content promoted greater air incorporation and melting point, indicating a softer and more stable product. Goat’s milk ice cream was highly accepted by the consumer with the term "liked it a lot" on the hedonic scale.