Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=52965#.VK3sjcnQrzE Author(s) Christopher E. McGhee , Binod P. Gupta , Young W. Park * Affiliation(s) Georgia Small Ruminant Research & Extension Center, Fort Valley State University, Fort Valley, USA . ABSTRACT Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experimental low-fat soft-serve goat ice creams were manufactured using whole (full-fat) milk and 2% fat goat milk with addition of commercial powdered vanilla flavor pre-mix containing 0.25% fat (Alpha Freeze, D466-A9047, Tampa, FL, USA). Fatty acid concentrations were quantified using a Thermo Electronic gas chromatography (GC)-MS (Model TRACE GC Ultra, Austin, TX, USA) equiped with an automatic sampler (Model AS-3000, Thermo Electr...
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