Broken rice is a by-product from rice milling industry. The aim of this study was to prepare buffalo skim milk-broken rice milk blends for ice cream production. Ice cream mixtures were standardized to contain 8% fat, 8% SNF, 15% sugar and 0.5% lacta 9060. Broken rice milk was used to replace 25, 50, 75 and 100% of fresh skimmed milk. All mixes and the resultant ice cream samples were evaluated for their physio-chemical and chemical properties as well as the sensory quality attributes. The production costs of different treatments were also studied. The results indicated that the physio-chemical and chemical properties of all mixes were significantly affected. The overrun decreased while, the melting resistance of ice-cream samples significantly increased with increasing the proportion of broken rice milk in the blend. The sensory evaluation results showed that the most acceptable treatments were those made by replacing 25 and 50% of skim milk with broken rice milk. From the data obtained it could be recommended that ice cream can be produced with high quality by substitution buffalo skim milk with broken rice milk up to 50% with 17% reduction in the cost. Production of ice cream free approximately from lactose can be manufactured with up to 34% reduction in the cost by full substitution of buffalo skim milk with broken rice milk.

Probiotic frozen yoghurt is one of the ideal probiotic dairy products for delivery of live probiotic micro-organisms to human diet and thus to human intestinal tract. Probiotic micro-organisms have beneficial effects on human health. These benefits include improvements to the intestinal microflora, anti tumoral activity, reduction of cholesterol in the blood, increased immune response and other health benefits. In this study five probiotic frozen yoghurt mixtures were prepared, Acontrol (mainly from fresh skim milk and skim milk powder), B (mainly from whey/broken chickpea extract and milled chickpea grains), AB25 (75% A + 25% B), AB50 (50% A + 50% B) and AB75 (25% A + 75% B). The resultant frozen yoghurts were sensory evaluated. Panelists arranged their preference as Acontrol> AB25> AB50> AB75> B. Physically, the melting resistance of frozen yoghurt increased with the increase of chickpea ingredients. Nutritionally, chickpea frozen yoghurt contained nutrients not found in Acontrol such as dietary fibers, iron, branched chain amino acids, zinc and vitamins B3, B9 and E. Microbiologically, the viable counts of ABT culture strains (Lactobacillus acidophilus + Bifidobacterium bifidum + Streptococcus thermophilus) in all frozen yoghurt samples remained within the limits recommended for the probiotic products. Microbiologically, large numbers (> 107 cfu/g) of probiotic microorganisms present in all stored samples indicated that the resulting frozen yogurt could represent a good source of Lactobacillus acidophilus and Bifidobacterium bifidum and commercially, this product was included in probiotic dairy products.

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The changes in amino acids in colostrum and transient milk of buffaloes and cows colostrum in the first five days and after 14 days of parturition were followed. Colostrum and milk samples were collected at calving, 6, 12, 24, 48, 72, 96, 120 h and after 14 days of parturition. Amino acid concentrations (%) in samples were determined in milk protein wit an automatic amino acid analyzer. Results showed that at calving, the concentration of leucine, proline, cysteine and tyrosine was significantly higher in buffaloes than cows colostrum while the concentration of serine, glycine, alanine and arginine had the opposite trend. In post-partum period, among amino acids significant increases were observed in methionine and proline and significant decreases were recorded in threonine and serine of both colostrums. Arginine of both colostrums, glycine and alainine of buffaloes colostrum and cysteine and tyrosine of cows colostrum fluctuated within the times of study, while leucine, lysine, glutamic of buffaloes and aspartic of cows colostrum revealed no significant differences during the experimental period. On the fifth day, the buffaloes milk was characterized by a significant higher isoleucine, histidine, proline, cysteine, tyrosine and arginine; and a significant lower valine, glycine and alanine concentrations as compared with cows milk.