Physiochemical and Sensory Characteristics of Ice Cream from Lassi Camel Milk-
Short Communication
DOI:
https://doi.org/10.31580/pjmls.v4i3.2413Keywords:
Ice cream, Lassi Camel, Physicochemical, SensoryAbstract
Camel is even toed domestic species well adapted in hot climate regions, domesticated for milk, meat, and transport purpose. Now, it is well established dairy products (yoghurt, soft cheese, and butter) were processed from Camel milk. Herein, we processed ice cream from local Lassi Camel milk and further evaluated physicochemical and sensory characteristics at day-0 and day-30.Camel milk of Lassi breed, skim milk powder and cream were mixed for standardization, and ice cream was processed according to established method. Samples were collected on day-0 and day-30 for further evaluation. Day-0 vs. day-30, total solids increased, and acidity was decreased after storing the ice cream for long period (P<0.05), while storage condition non significantly affected the fat and ph. Texture, flavor, and color of ice cream non-significantly declined after long term storage. In conclusion, prolong storage period produced impact on total solids and acidity of ice cream, and did not alter sensory characteristics. This preliminary study can be guidance to local community and industry for production of ice cream which will contribute to economy.
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