Title : Quality of ice cream made from sheep, goat, camel, mare and cow milk in relation to consumer attitudes and behavior
Abstract:
The presentation concerns the examination of consumer attitudes and preferences towards ice creams made from various types of milk, as well as the assessment of the quality of ice creams made from sheep, goat, camel, mare and cow milk. The survey on consumer attitudes and behavior towards innovations in ice creams and attitudes towards health-promoting ice creams was conducted. The respondents were also asked about their declaration of willingness to buy such ice cream. At the same time the ice creams were made in the laboratory of Gdynia Maritime University from various types of raw milk: sheep, goat, camel, mare and cow milk. The ice creams were subjected to consumer evaluation, and the quality of the physicochemical properties was also assessed. These features included basic characteristics of ice cream quality, such as overrun and meltability, but also ice cream texture, color and acidity were examined. The content of protein, fat, sugar, dry matter and ash was determined. Density and viscosity were measured in the ice cream mixture before freezing. The consumer evaluation panel for ice creams assessment consisted of 116 evaluators aged 18 to 50. The assessors assessed the organoleptic characteristics of ice cream on a five-point scale. The analysis of survey results showed that Polish consumers are rather conservative and usually choose well-known, known flavors, but at the same time they are curious about innovations and willing to try new ice creams. Physicochemical tests showed differences between individual types of ice cream in some characteristics, while consumer evaluation showed that the best ice creams were made from goat's and cow's milk, followed by sheep's milk and mare's milk. Camel milk ice cream received the worst rating. The experiment showed that it is possible to produce and commercialize ice cream from various types of milk in Poland, but there is a need to improve the recipes in order to achieve better acceptance for all products.
Audience Take Away:
• The presentation will discuss opportunities for innovation in ice cream
• This research can be continued and extended to other milk-based desserts
• The ice creams are ready to be introduced to the ice cream shop
• The possibilities of using different types of milk to produce ice cream and the differences between them will be explained
