الفهرس 
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Abstract
INTRODUCTION
Milk fat is an expensive constitutent of the ice cream
mix. from both nutritional and economical views, it might be
recomended to substite milk fat by vegetable oils. The primary
risk factor asociated cardivascular disease is the high
consumption of animal fats and/or cholesterol (Saarivirta l974).
Vegetable oils have no effect no a therogenic index and therefore
can be used to replace animal fat in diet (Gagman e t al
1958). Vegetable oils used in many parts of the world include
cotton-seed oil, coconut oil, palm oil, soyabean oil, and sunflower
seed oil. Vegetable oils and fats manufacture is now a
major industry.
The use of vegetable oils lowers the plasma cholesterol
concentrations. In general dietary cholesterol is reduced,
when less sarurated fats are eaten but vegetable sources of
saturated fats e.g. coconut oil, among foods of animal origin
rich in cholesterol but not is saturated fat. Vegetable fat
containing polyunsaturated oils are useful in cholesterol lowering
diets (Saarivirta 1974).
Replacment of milk fat with vegetable oils in making
ice cream mixes had been studied by several investigators.
Plam oil had been used in making ice cream in UK (Berger,l975)
and soft ice cream in USSR (Kozin and Rebrin, 1974).