TITTLE: EFFECT OF VARIES HOMOGENIZATION PRESSURES AND DIFFERENT NON-FAT MILK SOLIDS ON ICE CREAM MADE FROM PALM

KERNEL OIL The roles of non-fat milk solids and the homogenization are very important in making ice cream. This study is concerned about the physical properties of ice cream made from different skimmed milk powder replacers (as non-fat milk solids substitutes) and different homogenization pressure. The physical properties investigated in this experiment included viscosity, overrun, fat particles size, hardness, density, total solids, fat agglomeration indexes and meltdown properties. In the first part of the experiment, the 6 different batches of ice creams with 3 replicates (3 liter each) were made from skimmed milk powder, glucose, palm kernel olein, emulsifier, salt, whey powder, sucrose and shortening. All the 6 batches of ice cream were treated with different homogenization pressures (0/0 MPa, 5/5 MPa, 10/5 MPa, 15/5 MPa, 20/5 MPa and 25/5 MPa). While, in the second part of experiment, 3 different batches of ice cream with 3 replicates (3 liter each) were made from same formulation but different non-fat milk solids sources (skimmed milk powder (SMP), skimmed milk powder replacer A (SMR A) and skimmed milk powder replacer B (SMR B). It was observed that higher homogenization pressure will increase the meltdown properties and hardness of the ice cream. But, higher homogenization pressure means higher cost of production. Thus, for commercial production of ice cream, homogenization pressure with 15/5 Mpa will actually resulted in relatively stable emulsion, better overrun and good melt down resistance. The ice creams made from skimmed milk powder are better in physical properties compare to SMR A and SMR B. The protein level in the ice cream is the core factor cause the difference between the ice creams. However the substitution of SMR A and SMR B are still considerable if only substitute small portion of SMP.