Influence of Colostrum on the Characteristics of Ice Cream

Emilie Mouton, Kayanush J. Aryana^*

School of Animal Science, Louisiana State University Agricultural Center, Baton Rouge, LA, USA.

DOI: 10.4236/fns.2015.65049                

Abstract

Colostrum is the first milk produced by a female mammal. It is high in protein, carbohydrate and antibodies. People are constantly looking for healthier food options including immune enhancing foods. Ice cream is a popular dairy dessert and the influence of colostrum on ice cream characteristics is not known. The objective was to study the impact of various amounts of colostrum on the key attributes of ice cream. Ice creams were manufactured with 0, 1.5, 3.0 and 4.5 g colostrum per pint (473 mL) of ice cream. Ice cream manufacture was replicated three times. Colostrum incorporation increased aerobic counts, apparent viscosity, but decreased meltdown resulting in slower melting of the ice creams and had no influence on flavor. In an attempt to make healthier ice creams, colostrum incorporation can be recommended in ice cream manufacture.

Keywords

Ice Cream, Dairy

Conflicts of Interest

The authors declare no conflicts of interest.

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