This study compared the physicochemical, structural, and antioxidant properties of premium soft ice creams (14–16% fat) made from Jersey milk (JIC) and Holstein milk (HIC). Both JIC and HIC were successfully formulated with over 14% fat content. Although most nutritional components showed no significant differences, JIC contained a higher level of saturated fat. Despite the lower viscosity of the Jersey milk mix (JM), and similar overrun values in both samples, JIC exhibited a slower melting rate, greater melting resistance, and larger, more irregular air cells than HIC. Color analysis revealed an increase in lightness after freezing, with JIC maintaining a relatively darker tone. Antioxidant activity, as assessed by the ABTS assay, was higher in casein isolates from Jersey milk; however, this trend was reversed in the final ice cream products, likely due to protein modifications and the formation of Maillard reaction products during processing. Overall, the results suggest that Jersey milk contributes to improved melting resistance and structural quality, making it a suitable raw material for producing high-fat premium ice cream.
Mun et al. (Tue,) studied this question.