The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at different concentrations for a total of 12% fat. Control sample contains 12% milk fat while the other formulations contain different proportion of milk fat, hazelnut oil and olive oil as the fat content. The combination of the different proportion of milk fat, hazelnut oil and olive oil are given as % milk fat, % hazelnut oil and % olive oil respectively; 12:0:0, 0:12:0, 0:0:12, 6:6:0, 6:0:6, 0:6:6, 4:4:4. The pH, free acidity, total solid ingredient, b* value and volume increase rate were statistically significant (p < 0.05). Sensory analysis results showed that: samples were 50% hazelnut oil-50% olive oil had the highest color and appearance scores. On the other hand, the highest score in body and texture scores were belongs to the sample of used 50% milk fat-50% hazelnut oil and 50% milk fat-50% olive oil, 50% milk fat-50% olive oil the most preferred ones in total quality criterions.

The aim of this study was to analyze the chemical composition in terms of dry matter, protein, fat and ash contents, mineral content by laser ablation inductively coupled plasma mass spectrometry and atomic absorption spectroscopy methods and aroma profile by solid phase microextraction (SPME) method of buffalo kaymak (clotted cream) samples collected from the Çukurova region in Turkey. The results of our analyses showed that the kaymak samples contained an average of 85.31% dry matter, 78.00% fat, 4.01% protein, and 0.44% ash. Forty volatile compounds were identified comprising four aldehydes, three ketones, eight acids, five alcohols, six esters, six amines, and eight miscellaneous compounds. The average compositions of Ca, K, Na, Mg, Cu, Fe, Mn, and Zn were 408.96 mg L-1, 542.42 mg L-1, 238.84 mg L-1, 289.39 mg L-1, 0.12 ppm, 5.65 ppm, 0.08 ppm, and 14.70 ppm, respectively. When comparing these results with those in the literature using of kaymak samples from different locations, the samples from the Çukurova region had higher dry matter, fat, Ca, K, Na, Mg, and Fe contents and lower Mn content.