EFFECT OF WHEY PROTEIN CONCENTRATE AND MICROPARTICULATE ON PHYSICOCHEMICAL PROPERTIES OF FERMENTED ICE CREAM

RPZCMV

Abstract

The fermented ice cream is characterized by dietary properties, low in lactose and contained of beneficial lactic acid microflora. Improvement of mixture composition of fermented ice cream by the use of byproducts of raw milk materials is an urgent task. The determination of the effect of replacement 50 % milk solid nonfat with whey protein concentrate and microparticulate on physicoche­mical properties of fermented ice cream was the aim of this study.

It was determined that using of whey protein concentrates for this purpose, increases the protein content in product by 78%, and using of microparticulate - by 29%. It shows improving of nutrition and biological value of product. The change in qualitative and quantitative composition of protein in ice cream led to decreasing of dynamic viscosity by 1,3-2 times and freezing point by 0,5°С. The addition of whey protein positively influenced on melting properties. The melting rate decreased from 1,23%/min to 0,8%/min and the first dripping slowed down from 60 min to 86 min at microparticulate using.

The usage of protein components did not influence negatively on milk base fermentation; a titra­table acidity and a pH after 4 h (118°Т and 4,9 рН) did not significantly differ of the control sample (120°Т and 4,9 рН).

Therefore, the studies showed a feasibility of replacement of part of milk solid nonfat with concentrate and microparticalate of whey protein in fermented ice cream, provided regulating the technological parameters because of a decreasing of freezing point.