ArticleFood science & nutrition2020
Buttermilk ice cream-New method for buttermilk utilization.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Structural Properties Before and After Ripening of Ice Cream Made with Different Dairy Fat Bases.Foods (Basel, Switzerland) · 2025Article
- Stretching Profile Correlated With the Aromatic Properties of Aged Light Cheese Enriched With Milk Globule Membrane Components.Food science & nutrition · 2025Article
- The Use of High-Protein Preparations in Ice Cream Production.Foods (Basel, Switzerland) · 2025Article
- An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs.Molecules (Basel, Switzerland) · 2024Article
- Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production.Foods (Basel, Switzerland) · 2024Article
- Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure.Foods (Basel, Switzerland) · 2024Article
- Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage.Foods (Basel, Switzerland) · 2024Article
- Article
- Buttermilk ice cream-New method for buttermilk utilization.Food science & nutrition · 2020Article
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Buttermilk, the by-product of butter production, due to good technological features and excellent nutritional and health-promoting properties finds more and more applications in food industry. Considerable amount of polar lipids causes that buttermilk exhibits emulsifying and stabilizing effect and may be used to improve the product quality. The study aimed to design new kind of ice cream, in which all milk is substituted by buttermilk. Within the study, we compared physicochemical parameters, color, texture, and sensory properties of control milk ice cream (C), ice cream from sweet buttermilk (SB), and ice cream from cultured buttermilk (CB). Ice cream was tested on the production day, and some characteristics were tested also after 14 and 28 days of storage at -18 ± 1°C. The study showed that samples of ice cream from cultured buttermilk had the highest acidity and were the most resistant to melting. The samples did not differ in over-run value. The use of buttermilk influenced the texture of ice cream and product from sweet buttermilk had the highest stickiness during the storage. The color analysis showed that the highest lightness parameter had ice cream from cultured buttermilk, while samples from sweet buttermilk had the most greenish-yellow characteristics. All the obtained products had good sensory characteristics, only cultured buttermilk ice cream slightly deteriorated after 28 storage days. Good quality properties cause that buttermilk may be successfully used as substitution of milk in ice-cream formula and may improve its quality by exhibiting of some emulsifying stabilizing effect.
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