Triglyceride, fatty acid profile, antioxidant characteristics, vitamins, lipid oxidation and induction period of ice cream produced from cow and Buffalo Milk

• Published in: Journal of food processing and preservation 2022-12, Vol.46 (12), p.n/a
• Main Authors: Khan, Imran Taj, Nadeem, Muhammad, Ullah, Rahman, Imran, Muhammad
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.17278

In this study, ice creams were produced from cow and buffalo milk using 15% sugar, 13% fat, 11% milk solids not fat, and 0.5% cremodan (TS 39.5%). Triglycerides from C26 to C36 were significantly higher in buffalo milk ice cream than cow milk ice cream. Milk type and storage both affected the fatty acid composition of ice cream samples. Concentrations of unsaturated fatty acids in cow and buffalo milk ice cream samples were 24.4% and 29.9%, respectively. Total antioxidant capacity of buffalo milk ice cream was 18% higher than cow milk ice cream. Concentrations of vitamin A and E were significantly higher in buffalo milk ice cream samples. Buffalo milk ice cream had lower peroxide value and higher oxidative stability than cow milk ice cream. Induction period of cow and buffalo milk ice cream was 8.55 h and 10.79 h with no difference in sensory properties of both types of ice creams. Practical applications Buffalo milk is widely used for the production of several value‐added dairy products and is the major source of milk in some Asian countries. However, due to limited research work, buffalo milk processing industry could not develop, and buffalo milk based dairy products are not available in markets of these countries. This research work can be helpful for the dairy industries to produce ice cream from buffalo milk at commercial level.