الفهرس 
Title : Effect Of Nano-Stabilizers On The Rheological Properties Of selected Dairy Products
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Abstract
The aim of this research was to study the effect of adding some nanomaterials
(Nano stabilizers) on some rheological and technological properties of ice cream and
yogurt. Carboxymethyl cellulose (CMC), sodium alginate (SA), and kappacarrageenan
(K-C) were used in ice cream at the following percentages: 0.15%,
0.18%, and 0.08 % respectively, in their original forms, and 0.112%, 0.135%, and
0.06 % respectively in their nano forms. Also the same stabilizers were used in yogurt
at the following percentages: 0.2, 0.2, and 0.02 % respectively, in their original forms,
and 0.15%, 0.15%, and 0.015 % respectively in nano forms. The effect of these
treatments on the ice cream pH, viscosity, overrun, air bubble size, melting resistance,
syneresis, texture, color, and sensory acceptance were studied. Also the effect of these
treatments on the yogurt pH and titratable acidity, viscosity, syneresis, texture, color,
starter culture bacteria and mold and yeast count, coagulation time, microstructure
and sensory acceptance were studied. It was found that the use of stabilizers in the
nano form significantly increased viscosity, overrun, air bubble size, melting
resistance and coagulation time, significantly reduced syneresis, S.thermophilus
count, mold and yeast count, improved hardness and color, and enhanced consumer
acceptance. The obtained results indicated that using of nano stabilizers improved the
rheological and technological properties of ice cream and yogurt.