Issledovanie vliyaniya istochnikov belka na pokazateli kachestva morozhenogo

The effect of substitution of non-fat dry milk residue (NFDMR) by 100 and 50% of dry substances of the whey and by 50% of serum protein concentrates on the quality indices of ice cream at 12% milk fat content was investigated. To avoid the lactose crystallization when using the whey its hydrolysis was carried out. The researches resulted in establishing that the substitution of NFDMR by dry substances of whey affected negatively the dynamic viscosity of the mixture, thermal stability, air phase dispersion as well as organoleptic indices. Hydrolysis of lactose at the maturation stage prevented the crystallization of lactose during storage of ice cream. The protein content and heat stability increased when 50% NFDMR were substituted by serum protein concentrates. All studied samples with NFDMR substitution showed the decrease of the milk taste of different intensity.

ice cream, NFDMR substitution, whey protein, dynamic viscosity, heat stability, air phase dispersion, organoleptic indices