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Abstract
The aim of this study was to manufacturing some alternatives to low fat dairy products enriched with oat’s and barley’s components, accepted and cheaper such as ice milk, white soft cheese and butter spread. While specific gravity (Sp.gr), weight per gallon (Wt./gal) and whipping ability of ice milk mixes decreased when replacement of milk solids not fat (MSNF) with different amounts of oat’s and barley’s components, overrun and meltdown rate of resultant ice milk were decreased. However, the low replacement rate dose not causes significant differences in the properties of resultant ice milk compared with control. Therefore, the highest scores for general acceptability were recorded for control ice milk (C0) and BC25- ice milk (25% barley mix: 75% control mix) followed by OC25- (25% oat mix: 75% control mix) and BC50- (50% barley mix: 50% control mix) then OC50- (50% oat mix: 50% control mix) ice milk. The cost of a liter of BC25 was lower than that of C0 by 3.17%. Compared with the control cheese, oat’s and barley’s cheeses exhibited significantly lower values of hardness and cohesiveness and higher values of springiness. BM100 cheese (it was made by substituting barley milk instead of skim milk with percent 100%) and OM100 cheese (it was made by substituting oat milk instead of skim milk with percent 100%) were the closest to control, where they obtained 93.4 and 92.12%; respectively as a percentage of the overall acceptability of the control cheese