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

ABSTRACT

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