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vol. 19, nr. 1 (2012)
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Whey protein concentrates and whey-fat preparations as powdered milk substitutes in soft serve ice cream
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Małgorzata Jasińska, Jan Trzciński, Izabela Dmytrów, , Anna Mituniewicz-Małek
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Faculty of Dairy Technology and Food Storage, West Pomerania University of Technology ul Papieża Pawła VI 3, 71-459 Szczecin |
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vol. 19 (2012), nr. 1,
pp. 37-50
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abstract:
This study was conducted to determine the potential of replacing half of the full-fat powdered milk amount in soft serve ice cream with whey concentrates and whey-fat preparations. The ice cream was subjected to sensory evaluation, and parameters were determined such as acidity, fusibility, fluffiness (the degree of aeration), hardness. The ice cream containing whey-fat preparations with palm oil had a perceptible, not intensive, foreign flavour, which was not the case when preparations with coconut oil were used. The ice creams produced with the use of whey-fat preparations were distinguished by high fusibility and high fluffiness. Among the examined preparations, the best effects were produced by the whey protein concentrate with 80% protein content. The ice cream made with the use of this preparation had the best sensory properties, despite its relatively low fat content and the lowest fusibility.
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keywords:
ice cream, whey proteins, milk powder
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original in:
Polish
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