Abstract
ABSTRACTA method was developed for estimating the skimmilk solids: whey solids ratios (NFDMS:WS) in frozen dairy desserts. This was accomplished by comparing protein percentages and formol titration values (ml 0.1N NaOH/50g sample) to regression lines which described relationships of protein percentages (y) and formol titrations (x) for suspensions of various ratios of NFDMS: WS. The equations for the lines are: y = 0.3623x + 0.08, (l00:0); y= 0.3356 ×+ 0.11, (80:20); y = 0.3054 ×+ 0.08, (50:50); y = 0.2630 ×+ 0.09, (20:50: y = 0.2425×+ 0.01, (0:100). The NFDMS:WS ratios of five frozen dessert mixes and two commercial ice cream samples were estimated satisfactorily by the method.
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