PHYSICOCHEMICAL, MICROBIAL AND SENSORY ATTRIBUTES OF MILK, ICE CREAM AND GARLIC ICE CREAM

Authors

  • Adewumi, O. O. Department of Animal Production and Health, Federal University of Agriculture, Abeokuta
  • Adesina, T. A. Department of Animal Production and Health, Federal University of Agriculture, Abeokuta
  • Adeola, A. A. Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Abeokuta

Abstract

A study on the physicochemical, microbial load and sensory properties of cow milk, plain ice
cream and garlic ice cream was carried out using fresh milk from white Fulani cow for eight
weeks of lactation. The cow used was milked manually by the Fulanis early in the morning.
Protein, lactose, fat, ash, total solid content and microbial load of milk, ice cream with and
without garlic were analyzed in the laboratory. The pH was also determined. The mean ± SE of
milk, egg albumen, sugar, plain ice cream and garlic ice cream (g) were 919.8, 302.2,1 60.61,
635.0 and 637.1 respectively. Significantly (p<0.05) higher protein values of 4.91% and 4.61%
were recorded for plain ice cream and garlic ice cream respectively and lower value of 2.86%
was recorded on milk. The lactose of 5.85% was significantly (p<0.0001) different from 3.71%
and 3.97% obtained on ice cream and garlic ice cream respectively. The total solids and fat value
of 27.79% and 4.71%; 28.28% and 4.48% obtained in ice cream and garlic ice cream
respectively were lower and differed significantly (p<0.05) from fat and total solids of 13.88%
and 3.70% recorded for milk. No significant difference was recorded on ash and pH. The
microbial load indicated that milk has the highest coliform, total viable, staphyloccocus and
yeast and mould count of 3.41, 5.39, 5.71 and 2.90 ×1011cfu/ml respectively and garlic ice cream
counts the lowest of 1.32, 1.51, 2.41 and 1.12×1011cfu/ml. However, the overall acceptability
rating for ice cream was significantly (p<0.001) higher than ratings for garlic ice cream (2.70).
Therefore, ice cream with garlic can go into the market for those who value the health benefits of
garlic.

Published

2016-12-30