The effect of partial replacement of non-fat dry milk with sodium caseinate on qualities of yogurt ice cream from coconut milk

Qualities of yogurt ice cream from coconut milk as affected by partial replacement of non-fat dry milk (NFDM) with sodium caseinate (SC) at a ratio of 15:0, 14:1, 13:2 and 12:3 were investigated. The sample which replaced NFDM by 1% (w/w) SC contained the highest viable yogurt bacteria counts and lactic acid content. Overrun of the yogurt ice creams decreased with increasing levels of SC replacement. The partial replacement of NFDM by SC could improve physical properties of yogurt ice cream from coconut milk. The results indicated that melting rate of the yogurt ice creams decreased and hardness increased with increasing the SC replacement. Moreover, data from sensory evaluations showed that body and texture, flavor and taste of the samples significantly increased with increasing SC concentration (p 0.05). However, the total scores of the samples as replacement of NFDM by 1%, 2% and 3% (w/w) SC were not significantly different (p≥0.05) but higher than the sample without SC. Thus, the level of replaceable of NFDM by SC at 1% (w/w) was suggested for yogurt ice cream making from coconut milk.