Abstract
Various blends of delactosed whey permeate (DLP) and pro-cream, a by-product of microfiltration during whey protein isolate production, were made and assessed for application in ice creams as a source of protein and fat. These blends were compared with control ice cream containing nonfat dried milk (NFDM) as the primary source of protein. Textural properties of ice creams were influenced by partial replacement of NFDM with DLP-pro-cream blends. Compared with control ice cream, those containing DLP-pro-cream blends showed similar mean ice crystal size, relatively higher melt rate, and reduced fat destabilization. Melt rate (based on linear portion of melting curve) correlated well with the fat globule size distribution or extent of fat destabilization. In sensory analysis, ice creams containing the DLP-pro-cream blends (30:70 and 50:50) were slightly less accepted by panelists than the control ice cream for most of the attributes, with an off-flavor more noticeable with increasing DLP content.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
