Processing properties and chemical composition of low fat ice cream made from camel milk using natural additives

Abstract

This study is a trial to process ice cream from camel milk using natural additives (honey and gum arabic) and flavored with vanilla, coconut and their combination. The processed ice cream was packed into plastic cups and stored at -18°C for eight weeks, the chemical evaluation was carried out every week. The results showed significantly higher total solids and fat content in the combination of vanilla and coconut ice cream samples, while the high ash content was found in vanilla ice cream samples. The present study concluded that ice cream could be produced from camel milk.