استعمال حليب اللوز في إنتاج المثلجات اللبنية

Abstract EN

This study was conducted for the purpose of making milk ice cream free from lactose, in addition to the health benefits of almond milk, and to demonstrate the effect of replacing cows' milk with almond milk on the general characteristics of the product.

In comparison with cow's milk, the percentage of non-fat solids in the resulting almond milk decreased, and fresh cow's milk was replaced by almond milk with replacement rates (35 %, 70 %, 100 %).

It was observed in samples manufactured from almonds milk a high percentage of total solids and a slight increase in the percentage of fat due to the balance of the proportion of fat in the mixture using cream and a decrease in the percentage of total sugars, while the percentage of protein and ash increased, as well as the pH value of the mixture increased and the percentage of restorative acidity of the product decreased The specific weight of the mixture increased, while the specific weight of the product made from almond milk decreased compared to that of cow's milk, the relative viscosity increased, the percentage of overrun increased, the percentage of shrinkage increased, the product's resistance to melting increased, the caloric value of the product increased, and the degrees of sensory evaluation increased with the increase in substitution rates for almond milk even after storage.

For two weeks, the total number of bacteria, coliform and Staph.

aureus bacteria increased.

in almond milk samples with increasing storage period