The study of Physicochemical and Organoleptical features of Traditional Ice Cream produced from Sheep's and Cow's milk

High nutritional properties and therapeutic effects of sheep milk and dairy products can help many of the body's needs with its beneficial effects. Different percentages of cow's and sheep's milk (25, 50, 75 and 100%) were used in the preparation of traditional ice cream. Physicochemical and sensory tests such as pH, acidity (Dornik), fat percentages, melting resistance, dry matter and sensorial features such as flavor, odour, texture, sweetness and acceptability were studied. This research has 5 treatments and all tests were performed with 3 replications. Duncan's multiple range test was used to determine the difference between means at 95% confidence level and SPSS software was used for statistical analysis. The percentage of overrun in all samples was 30% as the same. The higher the percentage of cow's milk in the ice cream formulation, the lower the acidity, and conversely, the higher the percentage of sheep's milk in the ice cream formulation, the higher the acidity was observed. The pH of sample containing 100% cow's milk was highest. Traditional ice cream containing 75% of sheep's milk, had the highest percentages of fat, dry matter and melt resistance.  According to the 5-point Hedonic sensorial features treatment containing 50% of cow's milk and 50% sheep had a higher sensory rating than other treatments, and also in terms of characteristics Sensory senses are closer to the control treatment and are introduced as superior treatments.