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In this study, ice creams were produced from cow and buffalo milk using 15% sugar, 13% fat, 11% milk solids not fat, and 0.5% cremodan (TS 39.5%). Triglycerides from C26 to C36 were significantly higher in buffalo milk ice cream than cow milk ice cream. Milk type and storage both affected the fatty acid composition of ice cream samples. Concentrations of unsaturated fatty acids in cow and buffalo milk ice cream samples were 24.4% and 29.9%, respectively. Total antioxidant capacity of buffalo milk ice cream was 18% higher than cow milk ice cream. Concentrations of vitamin A and E were significantly higher in buffalo milk ice cream samples. Buffalo milk ice cream had lower peroxide value and higher oxidative stability than cow milk ice cream. Induction period of cow and buffalo milk ice cream was 8.55 h and 10.79 h with no difference in sensory properties of both types of ice creams. Practical applications: Buffalo milk is widely used for the production of several value‐added dairy products and is the major source of milk in some Asian countries. However, due to limited research work, buffalo milk processing industry could not develop, and buffalo milk based dairy products are not available in markets of these countries. This research work can be helpful for the dairy industries to produce ice cream from buffalo milk at commercial level. [ABSTRACT FROM AUTHOR]

Abstract: Effect of supplementing cheddar cheese with chia oil on omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese was investigated. Milk fat was partially replaced with chia oil, i.e., 2.5, 5, 7.5, and 10% (T1, T2, T3, and T4). Cheese prepared from 100% milk fat served as control, ripened at 6 °C for 90 days. Concentration of α‐linolenic acid in control and T3 was 0.51 and 12.55%. HPLC characterization revealed the concentrations of chlorogenic acid, caffeic acid, quercetin, phenolic glycoside‐k, and phenolic glycoside‐Q in T3 were 0.15, 0.26, 0.62, 1.55, and 1.97 mg/mL. Concentration of cholesterol in 90 days ripened control and T3 was 119 and 92 mg/100 g with lower concentration of organic acids and no difference in sensory characteristics of cheddar cheese up to T3 level. These results suggest that concentration of omega fatty acids and phenolic compounds can be enhanced in cheddar cheese by supplementing with chia oil. Practical applications: Health benefits associated with the intake of omega fatty acids and natural antioxidants are scientifically established, demand for functional foods is increasing throughout the world. Cheddar cheese can be supplemented with chia oil to enhance the concentration of beneficial omega fatty acids and phenolic compounds. [ABSTRACT FROM AUTHOR]