Broken rice is a by-product from rice milling industry. The aim of this study was to prepare buffalo skim
milk – broken rice milk blends for ice cream production. Ice cream mixtures were standardized to contain 8% fat, 8%
SNF, 15% sugar and 0.5% lacta 9060. Broken rice milk was used to replace 25, 50, 75 and 100% of fresh skimmed
milk. All mixes and the resultant ice cream samples were evaluated for their physio-chemical and chemical properties
as well as the sensory quality attributes. The production costs of different treatments were also studied. The results
indicated that the physio-chemical and chemical properties of all mixes were significantly affected. The overrun
decreased while, the melting resistance of ice-cream samples significantly increased with increasing the proportion of
broken rice milk in the blend. The sensory evaluation results showed that the most acceptable treatments were those
made by replacing 25 and 50% of skim milk with broken rice milk. From the data obtained it could be recommended
that ice cream can be produced with high quality by substitution buffalo skim milk with broken rice milk up to 50%
with 17% reduction in the cost. Production of ice cream free approximately from lactose can be manufactured with up
to 34% reduction in the cost by full substitution of buffalo skim milk with broken rice milk.