Improving quality attributes and health benefits of ice milk | ||
| Menoufia Journal of Food and Dairy Sciences | ||
| Article 1, Volume 9, Issue 4, September 2024, Pages 35-44 PDF (557.62 K) | ||
| Document Type: original papers | ||
| DOI: 10.21608/mjfds.2024.386291 | ||
| Authors | ||
| Fathia Abd El-Salam Mohamed Ghazi1; Kh. M.K. Kebary2; R M. Badawi2; S. A. Hussein2; H. E.A. Hatem3 | ||
| 1Dairy Science and Technology | ||
| 2Prof. of Dairy Science and Technology, Fac. of Agric., Menoufia Univ. | ||
| 3Head Researcher, Animal Production Research Institute, Agric. Res. Center. | ||
| Abstract | ||
| Ice cream is the most popular frozen dessert among children and adults in Egypt and the world. Using different ingredients especially functional ingredients, flavours, probiotic bacteria, prebiotic ingredients, and modern equipment enables the manufacturer to produce different types and forms of ice cream which subsequently increases the production and consumption of ice cream. Ice milk contains relatively low fat (2-7%) and 12-15% milk solids not fat. The concept of functional foods evolved as the role of food in the maintenance of health. It is accepted that functional food provides a health benefit that goes beyond the general nutritional benefit. In recent years, there has been a growing interest in the production of functional foods. Dairy foods are a very important and popular product to consumers all over the world. It can be a useful tool and play an important role as a functional product. Among all dairy products, frozen dairy desserts are the most popular products and can be a good vehicle to carry up some nutritional components to work as functional products. | ||
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