Ice-Cream Production from Lactose-Free UHT Milk

Abstract

In this research, the samples of ice-cream made from control and lactose-free UHT milk were investigated in terms of their physical, chemical and organoleptic properties. The pH of samples varied between 6.28 and 6.36. The pH values of samples of cocoa were higher than that of plain samples. The overrun ratio of samples varied between 21.06% and 32.68%. The overrun ratio of lactose-free samples was lower than that of control samples. The melting ratio of samples varied from 0.45 g/min to 0.61 g/min. The fat destabilization index of samples was around 41.06% and 58.01%. The fat destabilization index of plain samples was higher than that of cocoa adding samples. The viscosity of ice cream samples was between 23.21 Pa·s-26.42 Pa·s. The viscosity of lactose-free ice-cream samples was higher than that of control ice-cream samples. The glucose ratio of samples was between 1.20% and 1.60%. The sucrose ratio of lactose-free samples was higher than that of control samples. As the lactose amount of samples of lactose-free plain and cocoa ice-cream were found 0.11% and 0.16%, respectively, the control samples contained lactose at high level as 1.11% and 1.04%. Panelists preferred the cocoa ice-cream to samples of plain ice-cream.