ORIGINAL ARTICLE
Triglyceride, fatty acid profile, antioxidant characteristics, vitamins, lipid oxidation and induction period of ice cream produced from cow and Buffalo Milk
Imran Taj Khan,
Muhammad Nadeem,
Rahman Ullah,
Muhammad Imran,
Imran Taj Khan
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
Contribution: Data curation, Formal analysis
Search for more papers by this authorCorresponding Author
Muhammad Nadeem
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
Correspondence
Muhammad Nadeem, Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorRahman Ullah
Department of Animal Products Technology, The University of Agriculture, Dera Ismail Khan, Pakistan
Contribution: Investigation, Software
Search for more papers by this authorMuhammad Imran
Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
Contribution: Supervision, Validation
Search for more papers by this authorImran Taj Khan,
Muhammad Nadeem,
Rahman Ullah,
Muhammad Imran,
Imran Taj Khan
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
Contribution: Data curation, Formal analysis
Search for more papers by this authorCorresponding Author
Muhammad Nadeem
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
Correspondence
Muhammad Nadeem, Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Punjab, Pakistan.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorRahman Ullah
Department of Animal Products Technology, The University of Agriculture, Dera Ismail Khan, Pakistan
Contribution: Investigation, Software
Search for more papers by this authorMuhammad Imran
Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
Contribution: Supervision, Validation
Search for more papers by this authorAbstract
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.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The dataset generated and/or analyzed during the current study are available from the corresponding author on reasonable request.
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