The effect of substituting of the milk fat with palm kernel oil on selected physicochemical and sensory properties of whipping cream

In this research, the effect of substituting of the whipping cream fat with palm kernel oil in levels 0%, 25%, 50%, 75% and 100% was investigated on physicochemical and sensory properties of whipping cream. Results indicated that there is not significant difference in pH, acidity, total solid and foam stability by increasing of palm kernel oil in formulation of whipping cream but there is significant difference in overrun in compared to control sample (without vejetable oil) (p0.05) but there is significant difference in color and overall acceptability (p