Studying the Chemical Composition and Nutritional Value of the Buttermilk Made From Iraqi Buffalo Milk and Its Use in the Manufacture of Healthy Ice Cream

Abstract

Abstract Making Buttermilk by fermenting raw buffalo milk with two types of commercial starters YO-MIX 495 and YO-MIX 505, and stirring it by electrophoresis and estimating the chemical content using an analyzer Eko milk, pH, Titration Acidity percentage, carbohydrates and organic acids using HPLC technology, active compounds with GC-MS technology, Antioxidant Activity, and making ice cream with three mixtures: 0:1, 1:1 and 1:3 from raw milk to Buttermilk, and physical tests were conducted on it, The results showed that the fermentation time did not affect the chemical content. Still, it did affect the pH, surface Titration Acidity, the concentration of carbohydrates, Organic acids and active compounds. The highest pH value was 4.37, and ash was 0.65% for Buttermilk fermented with YO-MIX 495 starter. The highest value for Titration Acidity, protein and fat was 0.84, 2.73 and 1.24%, respectively, with YO-MIX 505 starter. The highest value of carbohydrates is for lactose sugar, 3.30 % with YO-MIX starter 505, and the highest for organic acids is succinic, 169.82% with starter YO-MIX 505. Lactic 42.50 % with starter YO-MIX 495 and different ratios of active compounds reached the highest area of the peak % Acetic acid, cesium salt 25.08334% with starter YO-MIX 495 and it showed the most increased Antioxidant Activity 75% with the starter YO-MIX 495. The highest starter diameter against Bacillus cereus was 10 mm for the starter. The mixtures manufactured with YO-MIX starter 495 excelled in the combinations manufactured with YO-MIX starter 505 in sensory evaluation. The mixture 1:1 showed the highest value in taste and general acceptance. At the same time, 1:3 was superior in colour, texture and oral feeling, while 0:1 obtained the lowest degree of acceptance among the three mixtures.