摘要：This study is concerned with an attempt to find out some alternative stabilizers to salep which is highly priced and also in danger of extinction in nature, the effects of various stabilizers (locust bean gum, CMC, gelatin, gum arabic and soap-wort) on qualities of cow's milk ice cream were determined. The highest "overrun" values were obtained with salep, highest viscosity and softest ice creams were obtained with CMC while locust bean gum had the best "Shape Keeping" and the longest "Complete Melting" values. As a results, to improve physical and sensory properties of ice creams made from cow' milk, it was suggested that locust bean gum and CMC would be the best possible alternative stabilizers to salep.
