Correia, Roberta Targino PintoMagalhães, Margarida Maria dos AnjosPedrini, Márcia Regina da SilvaCruz, Amanda Valéria FerreiraClementino, Igor2021-11-302021-11-302008CORREA, R. T. P.; MAGALHÃES, Margarida Maria dos Anjos; PEDRINI, M. R. S.; CRUZ, A.; CLEMENTINO, I. M. . Sorvetes elaborados com leite caprino e bovino: composição química e propriedades de derretimento. Revista Ciência Agronômica, v. 39, p. 251-256, 2008. Disponível em: http://ccarevista.ufc.br/seer/index.php/ccarevista/article/view/56. Acesso em: 30 nov. 2021.1806-66900045-6888https://repositorio.ufrn.br/handle/123456789/45092Caprine ice cream was compared with traditional cow’s milk ice cream, in terms of their chemical composition and melting properties. Caprine milk used in this study was obtained from Moxotó goats, while bovine milk originated from Pardo Suíço cows. Two experimental groups were evaluated: SV (ice cream made with bovine milk) and SC (ice cream made with caprine milk), which were made by similar elaboration procedures, with the exception of the milk source. Physical chemical characterization (pH, titratable acidity, soluble solids, moisture, protein, fat and ash) was determined according to Normas do Instituto Adolfo Lutz (1985) and the water activity of the samples was obtained by Aqualab analyzer. Reducing and total reducing sugars were analyzed by DNS method (MILLER, 1959), while the melting test was conducted following Granger et al. (2005) procedure. Statistical differences were evaluated by t test for independent samples and p<0.05. Caprine ice cream showed higher acidity levels when compared to bovine ice cream and similar levels of fat, ash, reducing and total reducing sugars. Different melting characteristics observed between caprine and bovine ice cream samples infer that the milk source may influence structural arrangement of ice creamAttribution-NonCommercial 3.0 Brazilhttp://creativecommons.org/licenses/by-nc/3.0/br/Leite de CabraGelados ComestíveisTeste de Derretimentoarticle