Development of High Protein Ice-Cream Using Milk Protein Concentrate

Abstract

Vanilla ice cream contained 9.56% milk fat, 11.0% milk SNF, 13% beet sugar, and 4% 36 dextrose-equivalent corn syrup solids. The control contained 3.74% protein and was not supplemented with milk protein concentrates. Treatments 2 and 3 (T 2 and T 3) were supplemented with milk protein concentrates and contained 40, 60 per cent increased protein level respectively. The ash and lactose content of all the treatments showed a decreasing trend as the protein content increased. Maximum overrun was obtained for T 2. Viscosity also decreased as the protein content increased. Milk protein level influenced ice crystal size; with increased protein, the ice crystal size was favourably reduced in treatments. In terms of overall acceptability, it was however observed that T 1 (5.4) was scored higher than T 2 (4.8). T 4 was the most acceptable ice cream. It is concluded that it is possible to produce acceptable ice cream with higher levels of protein.