EVALUATION OF KHOA AS A MILK SOLIDS SOURCE IN ICE-CREAM

The performance of khoa, a local heat-concentrated milk product, as a milk solids source in ice cream was tested by replacing 250, 500,750 a nd 1000 g/kg of the condensed whole milk in control ice cream. Proxima te composition was little affected by the inclusion of khoa at any lev el tested. At levels of inclusion > 250 g/kg the viscosity of both fre sh and aged experimental mixes was significantly (P < 0.05) increased compared with controls. Some mixes containing khoa appeared slightly o ff-white, but there were no overall differences from control. Control and experimental mixes were identical in whipping capacity and overrun . In organoleptic evaluation, the colour score of the ice creams decli ned significantly (P < 0.05) when 750 or 1000 g/kg of the condensed mi lk was replaced with khoa. Ice creams containing khoa were equivalent or superior to controls in flavour. In objective tests, the experiment al ice creams showed significantly (P < 0.05) faster meltdown compared with control, but no differences were found in subjective assessments . We conclude that khoa can be used successfully as a milk solids sour ce for ice cream without any serious adverse effects on duality, the o nly problem being the dull colour.