RESUMEN
This work aimed to investigate the possibility of fortificating ice milk with wheat germ [WG] that contains all the essential amino acids and high proteins, minerals and vitamins. Ice milk was manufactured from standardized buffalo's milk, cream and dried skim milk to give 4% fat, 12% solids not fat, 15% sucrose and 0.5% gelatin. Ice milk mixes were fortified with 0, 1, 2, 3, 4 and 5% WG for control and treatments. The values of total solids, protein, ash and specific gravity directly increased as fortification ratio of WG increased. Freezing point showed a contradictory trend, while pH values were nearly the same for all mixes. In general, specific gravity of the resultant ice milk relatively decreased with increase in WG fortification ratio in contrast to the overrun values that increased with fortification. Melting resistance and organoleptic properties improved with WG fortification up to 4%. Essential amino acids contents directly increased in proportion to WG fortification