Studying the chemical composition and nutritional value of Iraqi buffalo buttermilk and its use in the manufacture of healthy ice cream

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 skimmed milk to raw milk, and physical tests were conducted on it, The results showed that the fermentation time had no effect on the chemical content, but it did affect the pH, surface Titration Acidity, the concentration of carbohydrates, organic acids and active compounds. The highest value of pH was 4.37, and ash was 0.65% for buttermilk fermented with YO-MIX 495 starter, and the highest value for Titration Acidity, protein and fat is 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 value for organic acids is succinic, 169.82% with starter YO-MIX 505 and 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 start YO-MIX 495 and it showed the highest antioxidant activity 75% with the starter YO-MIX 495, and the highest starter diameter against Bacillus cereus was 10 mm for the starter. The mixtures manufactured with YO-MIX starter 495 excelled on the mixtures manufactured with YO-MIX starter 505 in sensory evaluation, and the mixture 1:1 showed the highest value in taste and general acceptance. At the same time, 1:3 was superior in color, texture and oral feeling, while 0:1 obtained the lowest acceptance between the three mixtures. Keywords: Buttermilk, organic acids, carbohydrates, active compounds, ice cream, starter.