Abstract
This study was conducted for the purpose of making milk ice cream free from lactose and to demonstrate the effect of replacing cows' milk with coconut milk on the general characteristics of the product, as it was observed in samples made from coconut milk a high percentage of total solids, a slight increase in the percentage of fat and a decrease in the percentage of total sugars. While the percentage of protein and ash increased, so did the pH value of the mixture, and the percentage of the restorative acidity of the product decreased, and The specific weight of the mixture and the product decreased, the relative viscosity increased, the percentage of rent increased, the percentage of shrinkage increased, the product's resistance to melting increased, the caloric content of the product increased, and the degrees of sensory evaluation increased with the increase in the substitution ratios with coconut milk, and the total number of bacteria, coliform and Staph bacteria increased. aureus in coconut milk samples.
