COMBINED EFFECT OF NONFAT DRY MILK, WHEY PROTEIN CONCENTRATE AND WHEY PROTEIN MICROPARTICLES ON ICE CREAM QUALITY
CDTVZD
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2026.01.012Keywords:
Freezing point, viscosity, melting rate, air cells, ice crystalsAbstract
The purpose of the study is the research of the interaction effect of nonfat dry milk (NFDM)/ whey protein concentrate (WPC)/ microparticulated of whey protein (MWP) on quality indicators of low- fat milk ice cream. Objectives: to produce pilot batches of the investigated samples of low - fat milk ice cream with different proportion NFDM, WPC, MWP and to conduct a set of studies of the most significant quality indicators. The samples of the low-fat milk ice cream were the object of the study. The joint usage of NFDM, WPC and MWP mixture effected viscosity, overran, freezing point, melting properties, size of microstructural elements of milk ice cream. The results showed that the usage of WPC and MWP instead of NFDM decreased the overrun from 92±5 to 63±7%. The freezing point increased from -2.4 to -1.6 °C, the sizes of microstructural elements increased from 25 to 44 µ (air cells) and from 29 to 41 µ (ice crystals), and the first dripping time increased from 25 to 62 min, respectively. The joint application of NFDM with WPC and MWP affected positively the dispersion of microstructural elements and improved melting characteristics. The research results confirmed that the formulation of compositions based on NFDM, WPC, and MWP makes it possible to achieve the technologically required quality parameters of low- fat ice cream while simultaneously increasing the protein content in the final product.
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