This study examined the influence of different ratios of soy milk replacement of skim milk (the levels of 0:100,
25:75, 50:50, 75:25 and 100:0 soy milk to skim milk) on the chemical, physical, microbiological and sensory
properties of soft ice milk. The results revealed that by increasing the replacement of soy milk the total solids, fat,
protein, pH, overrun and viscosity of mixture increased while acidity and melt down decreased significantly (P