CHEESY GOAT’S MILK ICE CREAM

Abstract

This study aimed to determine the acceptability of Cheesy Goat’s Milk Ice Cream using goat’s milk as the primary ingredient. The sensory evaluation focused on aroma, taste and texture with 200 Bachelor of Science in Hospitality Management (BSHM) students from Pangasinan State University – Alaminos City Campus serving as respondents. A 5-point Likert Scale was employed to assess sensory attributes, while Analysis of Variance (ANOVA) was used to evaluate significant differences between and among the three formulations: 50%, 60%, and 75% goat’s milk content. The Cheesy Goat’s Milk Ice Cream received ratings ranging from highly acceptable to unacceptable across sensory attributes. Findings revealed no significant differences in aroma, taste and texture among the different formulations. The Cheesy Goat’s Milk Ice Cream, enriched with varying levels of goat’s milk, offers a nutritious dessert option with potential health benefits, including anti-inflammatory properties that may support individuals with chronic inflammatory conditions such as arthritis, asthma, and allergies. Goat’s milk, rich in caseins, whey proteins, and immunoglobulins, contributes to the nutritional value of the ice cream, making it a promising alternative dairy product for health-conscious consumers.