UTILISATION OF KACHCHHI CAMEL MILK FOR MANUFACTURE OF MEDIUM FAT ICE CREAM

The effect of different flavouring ingredients in medium fat camel milk ice cream (6% fat) on the physico-chemical properties and sensory characteristics were assessed. Camel milk medium fat ice cream was prepared using three different types of flavouring ie Vanilla, Strawberry, and Pineapple. All the three experimental ice creams were compared with control regular ice cream (10% milk fat) with vanilla as flavouring. Compared to control, all the camel milk ice cream mixes had significantly (p<0.05) lower viscosity. The experimental ice creams had lower melting resistance and higher overrun compared to control ice cream. The use of pineapple flavour appears to be the most advantageous from all the flavors used. Pineapple flavour helped in enhancing the acceptability of medium fat camel milk ice cream compared to the other two flavours studied viz, strawberry and vanilla.