The physicochemical and sensory properties of ice creams that were produced by using different ratios of goat and cow milks

In this research, ice creams were produced by using cow and goat milks in different ratios (as 100% goat milk, 75% goat-25% cow milk, 50% goat- 50% cow milk, 25% goat-75% cow milk and 100% cow milk) and these ice creams were produced in three replication and stored for 60 days. The effects of using different milk types and storage time on pH, titration acidity, fat content, ash content, overrun, penetrometer value, viscosity, first dripping time, completely melting time and sensory properties of ice creams were evaluated. According to results obtained, using of different milk types had statistically significant effects on all evaluated properties of ice creams (p<0.05). The storage time had also significant effects on penetrometer values, viscosities, first dripping time, complete melting time and structure-consistency properties of ice creams (p<0.05). However, the effects of storage time on the other properties of ice creams were not found as significant (p>0.05). It was determined by increasing the amount of goat milk that was used in the ice cream production; titration acidity, fat content and viscosity also increased but pH and overrun values were decreased. As a result of sensory analysis; the most desirable ice cream in terms of color-appearance, structure-consistency and odor-taste was which had 100% goat milk. 50% goat-50% cow milk, 75% goat-25%cow milk, 100% cow milk and 25% goat-75% cow milk ice cream followed this respectively.