Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties

CARVALHO, Carolina Corrêa de; BODINI, Renata Barbosa; SOBRAL, Paulo José do Amaral; OLIVEIRA, Alessandra Lopes de

doi:10.1590/fst.79721

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.79721 copy

Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Goat’s milk ice cream made with different fat concentrations was compared with cow’s milk ice cream. DSC curves indicated typical behavior of the high water content system. The thermal properties, the enthalpy of fusion (ΔH_m) and the amount of water (w_uf) did not vary with the formulations. For goat’s milk ice cream, the viscosity was higher for smaller fat content. Independent of the milk, high fat content promoted greater air incorporation and melting point, indicating a softer and more stable product. Goat’s milk ice cream was highly accepted by the consumer with the term "liked it a lot" on the hedonic scale.

Keywords:
viscosity; milk; fat; DSC; sensory analysis, rheological properties

Goat’s milk
Temperature (°C)	Fat
Temperature (°C)	8%	10%	12%
2	2.27 ± 0.05^aB	2.69 ± 0.02^aA	2.17 ± 0.02^aB
3	2.12 ± 0.03^bB	2.43 ± 0.03^bA	2.08 ± 0.03^bB
4	1.97 ± 0.03^cC	2.38 ± 0.02^bA	2.13 ± 0.03^abB
5	2.05 ± 0.06^bcB	2.37 ± 0.03^bA	2.02 ± 0.02^cB
Cow’s milk
Temperature (°C)	Fat
Temperature (°C)	8%	10%	12%
2	1.99 ± 0.02^aC	1.52 ± 0.03^aD	1.38 ± 0.01^aD
3	1.92 ± 0.05^aC	1.45 ± 0.03^abD	1.06 ± 0.04^bE
4	1.79 ± 0.02^bD	1.42 ± 0.03^bE	0.99 ± 0.02^cF
5	1.76 ± 0.01^bC	1.28 ± 0.02^cD	0.85 ± 0.02^dE

Ice cream	x_mc (g g^-1)	ΔH_m (J g^-1)	W_uf (g g^-1)	W_uf/ x_mc (%)	T_m (°C)	T_g’ (°C)
Goat 8%	0.622^c	137.5^a	0.210ª	33.72ª	-1.0^a	-47.6ª
Goat 10%	0.645^b	137.7^a	0.232ª	36.01^a	-0.4^a	-46.7ª
Goat 12%	0.623^c	143.1^a	0.194ª	31.14ª	-1.3^a	-46.9ª
Cow 8%	0.646^b	140.3^a	0.223ª	34.62ª	-0.4^a	-46.8ª
Cow 10%	0.614^c	138.7^a	0.198ª	32.31ª	-0.5^a	-46.0ª
Cow 12%	0.667^a	153.6^a	0.206ª	30.92ª	-0.0ª	-47.6ª

Fat (%)	Protein (g 100 g^-1)		Total solids (g 100g^-1)		Overrun (%)
Fat (%)	Cow’s Milk	Goat’s Milk	Cow’s Milk	Goat’s Milk	Cow’s Milk	Goat’s Milk
8	3.39^b	3.83^ab	35.66^b	37.78^a	28.29^a	28.39^a
10	3.48^b	4.49^a	38.59^a	35.49^c	29.40^a	29.09^a
12	3.35^b	4.29^a	33.34^c	37.72^a	30.47^a	30.61^a

Fat	Mesophilic (CFU/g)		Psychrotrophs (CFU/g)		Coliforms (MPN/g)
Fat	Cow’s milk	Goat’s milk	Cow’s milk	Goat’s milk	Cow’s milk	Goat’s milk
8%	1382.5	105	115	155	0	0
10%	125	2550	0	0	0	0
12%	350	1875	142	0	0	0

Fat	Ice cream
Fat	Goat’s milk	Cow’s milk
8	8.32^b	8.41^ab
10	8.34^ab	8.85 ^a
12	8.44^ab	8.39 ^ab

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[1] *Corresponding author: alelopes@usp.br