The production of yoghurt ice-cream and rheological properties

The consumption of ice-cream is increasing globally including Turkey. In today?s health conscious society ice-cream made from yoghurt is preferred by consumers as it is considered to be healthier. Yoghurt is a nutritious food and it can be easily digested. It is also known to provide additional health benefits and can be used to treat illnesses of the stomach, liver and intestine. It is an important food for oral health because it doesn?t harm to teeth.Also it is an important dairy that can be consumed by lactose intolarance people and it has antitumor anticancer properties.In addition it protects intestine and prevents the existing of harmful microorganism.Ice-cream is a popular food with children, therefore ice-cream made from yoghurt will be more beneficial.In this study we researched rheological properties of ice- cream made from yoghurt cultured from different types of milk (cow, goat), with the addition of different hydrocolloids (guar gum, xanthan gum) and different sweeteners (grape molasses, blossom honey).Although rheological properties of cow milk were lower than that of goat milk samples, their mixtures with hydrocolloids, guar and xanthan, and blossom honey gave stronger structural properties. This could be explained as cow milk protein having a stronger synergistic effect and better network formation with hydrocolloids and carbohydrates than goats? milk.Stronger structural properties of goat milk were as expected since it has a higher protein and dry matter content. However its increase in rheological properties with grape molasses can be explained there being a good interaction between the goats milk protein and molasses carbohydrate.When hydrocolloids are compared; xhantan gum always contributed to stronger structural propertiesSensory analysis results to be statistically analyzed; women's groups in the analysis, the criteria, none of the differences detected. Although it is not men's groups in the analysis; the color, structure, mouth left his and overall acceptability in terms of differences were identified.