Keçi Sütü Somatik Hücre Sayısının Vanilyalı Dondurmanın Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkileri

Abstract

In this study, the effects of somatic cell count (SCC) in goat milk on some physical, chemical and sensory properties of vanilla ice cream were investigated. Milk samples with low (1200 x 10 3 cells/ml), medium (1500 x 10 3 cells/ml) and high (1800 x 10 3 cells/ml) SCC were used for ice cream manufacture. The composition and some properties of raw milk (pH, fat content, non-fat solid content, titratable acidity) and ice cream mix (pH, titratable acidity, viscosity) were recorded. Fat content, total solid content, overrun, melting rate and sensory properties of ice cream samples were also analyzed. Results indicated that raw milk with high SCC had low fat content and high pH and titratable acidity (P<0.01). However, non-fat milk solid contents were not different (P˃0.05). Ice cream mix was not affected (pH, titratable acidity, viscosity) by SCC variations. Overrun, melting rate, fat and total solid contents of ice cream samples were similar among 3 groups. Appearance and texture scores were not different. However, flavor score decreased as SCC in milk increased (P<0.05). In conclusion, SCC in goat milk affected some properties of raw milk and flavor of vanilla ice cream.