Development of low-fat ice cream from goat milk incorporating whey protein concentrate

Abstract

A study was designed to develop low-fat ice cream from goat milk and to evaluate the physicochemical, microbiological and sensory qualities of it. Low-fat ice cream was prepared by incorporating whey protein concentrate (WPC) as a fat replacer. Ice cream was prepared from skim milk without adding whey protein concentrate (skim milk control: T-1). Ice cream was prepared from full goat milk without adding whey protein concentrate (full fat control: T-2). Low-fat ice cream was prepared from skim milk by using 2% WPC as fat replacer (low fat control: T-3). The treatment mix was formulated to contain 1% fat, 12.5% solids-not-fat, 2% WPC, 15% sugar and 0.5% stabilizer-emulsifier combination. Protein contents of T-1, T-2 and T-3 ice creams were 4.50±0.25, 4.47±0.24 and 6.09±0.78%, respectively. There was no significant difference in flavour, body, texture, colour and appearance scores between T-2 and T-3. T-1 ice cream had very low (P<0.01) acceptance as compared to T-3. The mean meltdown times of T-1, T-2 and T-3 ice creams were 39±1.18, 52.67±1.25 and 47.83±1.86 min, respectively. Significant (P<0.01) increase in meltdown time was observed in T-3 than T-1. There was no significant difference in weight per litre, whipping quality, pH, titratable acidity, coliform count and total viable count between the treatments. The study indicated that low-fat ice cream from goat milk could be successfully developed by using 2% WPC as fat replacer.