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Abstract
The research was conducted with an objective of improving the quality of low
fat ice cream 4% fat) through using some proteolytic enzymes for partially hydrolyze
casein micelles to modify the texture, or using some emulsifiers in the manufacture of
low fat ice cream to enhance its quality.
This study was covered in two parts :
First Part: Casein Micelles Partially Hydrolyzed By Proteolytic Enzymes to Modify
The Texture Of Low - Fat Ice Cream.
Second part: Effect Of Using Some Additives ( containing
hydrocolloids) On The Quality Of Low -Fat Ice Cream.
The result of the first part indicate that ice cream mix was treated with 3.64
rennet unit/kg mix of chymosin and 3.87 rennet unit/kg mix of Mucor meihei
improved the rheological and physicochemical properties of ice cream mixes and
gave the highest score for sensory evaluates of resultant ice cream.
The result of second part indicated that low fat ice cream can be manufactured
with 0.7% for Lacta 9090 or Lacta 9060 with or without gelatin which had improved
the rheological and physicochemical properties of ice cream mixes and gave the
highest score for sensory evaluates of the resultant ice cream.