Physical behaviour of dairy ingredients during ice cream processing

Abstract

The characteristics of aged ice cream mixes (110 g·kg-1 milkfat, 110 g·kg-1 non-fat milk solids, 140 g·kg -1 sugar, 2 g·kg-1 stabilizers and 2 g·kg-1 emulsifier) and the final ice cream prepared with various milk solids non-fat were examined. The milk solids non-fat powders used were low heat skim milk powder (LHSMP), whey protein concentrate with 350 g·kg-1 crude protein (WPC 35), and unheated and heated blends (1:1 ratio) of LHSMP and WPC 35. The source of the milk solids non-fat and the heat treatment applied during powder manufacture influenced the characteristics of the ice cream mix and the properties of the final ice cream. The results suggest that alteration of the emulsion characteristics of ice cream mixes with the use of milk solids non-fat with different proportions of caseins to whey proteins and increased whey protein denaturation altered the ice cream properties. The use of a high heat-treated blend of LHSMP and WPC 35 resulted in ice creams with the best melt resistance. © INRA, EDP Sciences, 2005.