Buffering capacity of camel milk

The buffering capacity of Najdi camel milk of Saudi Arabia as compared with Holstein cow milk was investigated. The shapes and position of the maximum peaks in the buffering curves for cow and camel milk are different. Removal of milk fat and pasteurization had slight effect on the buffering capacity of cow and camel milk. The buffering intensity curves of cow and camel whey showed similar buffer intensity peaks however cow whey was characterized by higher buffering capacity than camel whey. Addition of potassium oxalate to rennet cow and camel whey increased their buffering capacity. Buffering capacity of cow and camel milk gradually decreased with increasing the amount of water added. Addition of calcium chloride slightly changed the buffering capacity of camel milk. Whereas increasing calcium content in cow milk caused an increase in the buffering capacity between pH 5 to 6

Effect of vegetable oils on plain ice cream properties

Butter fat in ice cream mixes was substituted by coconut and palm oils by 50, 75 and 100%. The specific gravity of all mixes decreased by increasing the substitution of butter fat with coconut or palm oil. The overrun during whipping decreased with increasing substitution. All mixes had higher pH and viscosity with increasing percentage of coconut or palm oil. Sensory evaluation indicated that ice cream containing 50% vegetable oil was inferior in flavor and melting quality. Increasing the amount of vegetable oil to 75-100% in the ice cream mixes, however, proportionally enhanced the sensory quality of the ice cream. Substituting milk fat by 100% palm oil or coconut oil saved the direct production costs of the ice cream by 19.6% and 12.2%, respectively

Statistical relationships between some properties of ice cream as affected by substitution of milk fat by vegetable oils

Statistical relationship among some properties of different ice cream mixes and the resulting ice cream as affected by substitution of milk fat by vegetable oils were studied. No significant correlation between pH value and viscosity was found in ice cream mixes containing vegetable oils. Significant correlations were recorded between pH value and overrun, pH value and total score points as well as between the viscosity and total score in the resulting ice cream containing vegetable oils. However, the corresponding correlations in ice cream mixes were found to be insignificant. The resulting ice cream were sensory evaluated to choose the preferable flavor, according to the ranking statistical method. The ice cream containing vanilla, coconut, hazelnut, banana and mocca flavors was palatable either with coconut, or butter oil. However, the coconut hazelnut and mocca flavors were preferred with palm oil ice cream

Sucrol as sweetener in ice milk manufacture

The effect of sucrol [Sorbitol and mannitol], polydextrose and sorbitol combinations on some characters of mix as well as the resulting ice milk was investigated. The acidity, specific gravity and weight per gallon of mix and ice milk were decreased as the percentage of sucrol increased. Ice milk contained high percentage of sucrol showed lowest freezing point. The values of viscosity of aged mixes, overrun and melting resistance of ice milk had a reverse relation with the sucrol content. Sucrose substitution by sucrol, polydextrose and sorbitol gives ice milk without any significant differences organoleptically than the control treatment [15% sucrose]. The recipe of 4% sucrol, 7% polydextrose and 4% sorbitol was more acceptable organoleptically and with reduced energy by 19%

Enhancement of soft cheese quality using commercial enzyme preparations

The effect adding a blend [1:1] of certain commercial proteolytic and lipolytic enzyme preparations [Novozym 257 and palatase] at different concentrations on the ripening and quality of pickled Domiatti cheese was investigated. The addition of 0.16% enzyme preparation to cheese milk containing 8% sodium chloride and pickling for 60 days enhanced cheese quality and accelerated the developmet of flavour. Enzyme preparations had no significant effect [P 0.05] on the gross composition of cheese during pickling