MARAŞ DONDURMASI ÜRETİMİ VE ÜRETİLEN DONDURMANIN FİZİKOKİMYASAL NİTELİKLERİNİN BELİRLENMESİ

Authors : Elife Kaya, Tuğba Karabekmez Erdem, Fatma Betül Tekin

Pages : 45-56

View : 24 | Download : 7

Publication Date : 2017-12-29

Article Type : Research

Abstract :In this study, Maraş ice cream  production were  made  by Technical Sciences Vocational School Department of Food Processing. In this direction was carried the purchase of tools and equipment that will be used in the production of ice cream. Cow's milk and goat's milk used as raw material in the production of ice cream, orchid was preferred as a stabilizer. Maraş ice cream that the Turkish Food Codex İce Cream Notification taking into consideration specified, was produced after making mix calculation.                 The obtained ice cream samples was determined physical and chemical properties. The mean of total dry matter, fat, protein, total sugar, titratable acidity, pH, and the volume increment of Maraş ice cream samples were found as; %38,  %7.2, %3.41, %22 , %0.194 , 6.48 and %28.3, respetively.
Keywords : Maraş ice cream, physicochemical properties, goat milk