In this study , 25% and 50% of milk solids not fat in ice milk mixes (11%) were partly substitited by sweet whey, acid whey sweet buttermilk and fresh skirnmilk. Results indicated that subtitution with sweet buttermilk enhanced the physical and chemical properties, and improved the organoleptic quality of ice milk with a manner better than both fresh skimmilk or whey. It could be recommonded that, promising substitution could be carried out up to 50% with sweet buttermilk or fresh skimmilk and up to 25% with sweet or acid whey in making ice milk.
EL-DAIRY, S. Y., IBRAHIM, S. A., & FIKRY, S. A. (1995). SUBSTITUTION OF NON-FATTY MILK SOLIDS WITH SOME BY-PRODUCTS IN MAKING ICE MILK. Egyptian Journal of Agricultural Research, 73(2), 493-500. doi: 10.21608/ejar.1995.433857
MLA
SOFIE Y. EL-DAIRY; SOAD A. IBRAHIM; SHADIA A. FIKRY. "SUBSTITUTION OF NON-FATTY MILK SOLIDS WITH SOME BY-PRODUCTS IN MAKING ICE MILK", Egyptian Journal of Agricultural Research, 73, 2, 1995, 493-500. doi: 10.21608/ejar.1995.433857
HARVARD
EL-DAIRY, S. Y., IBRAHIM, S. A., FIKRY, S. A. (1995). 'SUBSTITUTION OF NON-FATTY MILK SOLIDS WITH SOME BY-PRODUCTS IN MAKING ICE MILK', Egyptian Journal of Agricultural Research, 73(2), pp. 493-500. doi: 10.21608/ejar.1995.433857
VANCOUVER
EL-DAIRY, S. Y., IBRAHIM, S. A., FIKRY, S. A. SUBSTITUTION OF NON-FATTY MILK SOLIDS WITH SOME BY-PRODUCTS IN MAKING ICE MILK. Egyptian Journal of Agricultural Research, 1995; 73(2): 493-500. doi: 10.21608/ejar.1995.433857
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