The Comparative Study on Quality Characteristics of Ice Cream Developed from Camel and Buffalo Milk

Abstract Modern consumers demand natural, nutrient-rich foods that may have additional biological benefits. This growing demand motivates food researchers and manufacturers to develop new innovative formulations of ice cream enriched with different ingredients. Camel milk is gaining popularity around the globe owing to its great nutritional composition, therapeutic properties, and trending food-related uses. The present study was undertaken to compare the physicochemical and sensorial attributes of ice cream samples prepared from camel milk (CM), and buffalo milk (BM) and with their combination. For this reason, three formulations were set for preparing ice cream samples, i.e., T1= ice cream with 100% CM, T2= ice cream with 100% BM, and T3= ice cream with 50% CM and 50% BM, and were assessed for their physicochemical and sensorial properties. The analysis of the attributes was performed using standard analytical methods. The results regarding the physicochemical and sensorial properties of all ice cream treatments were statistically different (p < 0.05). The results revealed that T2 showed to have significantly higher average values for protein (6.51%), fat (6.98%), ash (0.98%), titratable acidity (0.33%), and viscosity (314.00 cp) whereas T3 showed to have significantly higher average values for pH (6.14), color (8.66), consistency (9.0), taste (8.66), flavor (8.33), and overall acceptability (9.00). It may be concluded from the present study that among all three ice cream samples T2 proved to have suitable physicochemical properties. Moreover, T3 exhibited higher average values for pH and sensorial attributes therefore it is recommended that T2 had good nutritional value while T3 perceived good average scores for all sensorial attributes. Keywords: Camel milk, Buffalo Milk, Ice cream, Physicochemical properties, Sensorial attributes