Abstract
The use of whey protein concentrates (WPC) of ovine/caprine origin in the manufacture of ovine ice cream (5% fat) was evaluated. Three ice cream mixes were prepared using ovine skimmed milk and cream, stabilisers/emulsifiers, mix of sucrose:fructose (50:50) and bovine skimmed milk powder (SMP) (35% protein; ice cream A), WPC 65% protein (ice cream B) or WPC 80% protein (ice cream C). Ice cream A melted faster than ice creams B and C, and presented higher overrun (76%), compared with ice cream B (46%) and ice cream C (36%); for hardness the opposite was true. Ice cream A was significantly brighter, ice creams B and C were more yellow. The flavour scores of ice cream B was similar to those of ice cream A. The substitution of bovine SMP with ovine/caprine WPC (65% protein) in ovine ice cream to produce a product with no ingredient of bovine origin seems to be feasible.
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