Moscow, Russian Federation
Moscow, Russian Federation
Milk-containing ice-cream is low in fat and non-fat milk solids. To maintain the conventional sensory and technological properties, dry substances have to be restored, including dry milk solids. This article introduces a new formulation of milk-containing ice-cream with an improved protein-carbohydrate and mineral content and the conventional sensory profile. Whey protein concentrates and dry cheese whey served as substitute components. The research involved physical, chemical, microstructural, and thermostatic methods. In the experimental product, 2 % whey protein concentrate and 4 % dry cheese whey brought dry milk solids up to 38 %, which was similar to the control milk ice-cream sample. The dispersion of ice crystals and the thermal and shape stability were also similar to the traditional ice-cream. However, the dynamic viscosity and the temperature of freezer discharge of the experimental mix exceeded those of the control sample by 1.5 times and 0.6 °C, respectively, while the aerating ability and the air-phase dispersion were lower. Whey protein concentrates and dry cheese improved the protein-carbohydrate and mineral composition of the milk-containing ice-cream, as well as made it possible to approximate it to the traditional sensory parameters. A further study is necessary to select flavors that could improve the sensory profile of the milk-containing ice-cream product.
ice-cream, fat content, non-fat milk solid, whey protein concentrate, dry cheese whey, ice crystals, air bubbles
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