## 3 Results and Discussion
### The Physical Characteristic of Milk Ice Cream
In the present study, the overrun of the milk ice cream that was obtained was less than 32%. The lowest overrun was noted at the level of 8.3% for sample CH (the control sample after the traditional homogenization), while the highest value was in sample B (the sample with the addition of the enzymatic hydrolyzates by \(\beta\)-galactosidaseoseinase of \(\iota\)-carrageenanan) (Table 3). [PERSON] et al. [31] proved that the overrun of milk ice cream ranged from 65.04% to 72.54%. In our research, the reason for the lower overrun of prepared ice cream was presumably the small amount of fat in the recipe. The discrete and partially coalesced fat, as it is hydrophobic, is able to absorb at the air bubble surface. Otherwise, in ice cream with a low fat content, there is not enough fat to cover the whole surface of the air bubbles. Consequently, the air bubble structure may not be stabilized and the final product will have a lower overrun. As found by [PERSON] and [PERSON] [30], the higher overrun would be expected to decrease the thermal diffusivity, providing the insulation effect and thus the ability to retard the melting time. Therefore, in our study, the lower overrun of ice cream may contribute to the lower value of melting time (Table 3). Moreover, the addition of fat replacers such as inulin may decrease the overrun values. In research by [PERSON] and [PERSON] [32] or [PERSON] et al. [33], the samples with the addition of inulin had a lower overrun than the samples without this ingredient. Inulin is able to absorb water, which may increase the viscosity of ice cream mixes. Therefore, the higher viscosity might be a primary reason for the decreased whipping abilities of ice cream [10]. According to the statistical appraisal (\(p<0.05\)), the differences between samples could be explained by both the stabilizers and the homogenization process. Looking at the influence of stabilizers on the overrun of the obtained ice cream, it can be observed that \(\iota\)-carrageenanan, (I), acid (A), and enzymatic hydrolyzates (B) of \(\iota\)-carrageenan improved the air structure in ice cream (Table 3), and the obtained overrun for these samples was from 18.86 to 31.79%. However, the connection of stabilizers and traditional homogenization contributed to the lower overrun, for samples IH, BH, and AH, in which the value was from 9.05 to 16.06%. While the ultrasound homogenization increased this parameter, simultaneously rising the content of air bubbles in the structure of ice cream, the value of the overrun was from 15.72 to 20.43% (samples CU, BU, AU, and LU). [PERSON] and [PERSON] [21] also showed that the ultrasound homogenization resulted in increasing the value of the overrun of ice cream. Moreover, these findings proved that differences in such parameters may be a reason for the composition and the same for the ultrasound. Melting time is a pivotal physical property of ice cream that may be affected by several factors such as ingredients, type and level of stabilizers or emulsifiers, or overrun [34]. Table 3 illustrates the measurement melting time in the presented research, which ranges from 11.23 to 30.34 min. The composition of ice cream and homogenization processes influenced the melting time of the ice cream, which is statistically significant at \(p<0.05\). However, the difference in samples such as I (with \(\iota\)-carrageenanan) (25.14 min), IH (with \(\iota\)-carrageenanan after traditional homogenization) (27.46 min), and IU (with \(\iota\)-carrageenanan after ultrasound treatment) (26.23 min) was not exactly visible to access the effect of ultrasound homogenization compared with the traditional one. The differences in all milk ice cream were connected with the sort of stabilizers used. For instance, it the advisable to use \(\iota\)-carrageenanan or its acid hydrolyzates with the combination of homogenization to prolong the melting time and at the same to raise the consumer acceptability.