use of ultrafilterated whey-protein concentrate in the manufacture of zabadi

Zabadi of satisfactory quality was manufactured from milk fortified with skim milk powder [SMP] or ultrafiltered cheese whey protein concentrate [UF-WPC] to increase the protein and total solids content of Zabadi and to reduce the whey disposal problems. Moreover, the utilization of UF-WPC in the manufacture of Zabadi yielded a product of higher nutritive value, firmer coagulum, higher viscosity and reduced susceptibility to syneresis compared with Zabadi fortified with SMP. The investigated Zabadi was examined chemically as well as for its organoleptic properties. The ideal ratio for addition of SMP in the manufacture of Zabadi was 13% of SNF, while that for the addition of UF-WPC was 10% of SNF

Substitution of non fat milk solids in ice cream with ultrafiltration whey protein concentrate

The properties of ice cream mixes and ice cream prepared with different proportions of non fat milk solids containing various ratios of skim milk and ultrafiltration whey protein concentrate [UF-WPC] were compared with the purpose of evaluating the limits for using UF- WPC in ice cream manufacture. In ice cream mix increasing the UF-WPC ratio increased acidity, weight per gallon, specific gravity and freezing point and slightly decreased viscosity. In the resultant ice cream increasing UF-WPC ratio led to increase specific gravity, weight per gallon and hence, decrease overrun. Melting resistance had a reverse correlation with UF-WPC ratio. Organoleptically, replacement of skim milk solids with 50-75% UF-WPC gave the most acceptable ice cream