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Acceptance of Frozen Desserts Made with Concentrated, Decolorized, Deionized Hydrolyzed Whey Permeate¹

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Three separate batches of whey permeate from ultrafiltration of sweet cheese whey were deionized, treated with ß-galactosidase to hydrolyze lactose, and concentrated. By varying the level of completion of these steps, by decolorizing the latter two batches, and by subjecting the last batch to a 75°C postpasteurization heat treatment, control of stability and flavor was increased.

The concentrated, deionized, hydrolyzed whey permeate was divided into two lots, one of which was decolorized. The regular and decolorized permeates were then used in soft-serve ice milk, hardened ice milk, and milk shake mixes. Mixes were pasteurized at 77°C for 30 min and stored at 4°C. After freezing, each underwent organoleptic evaluation and comparison with a commercial brand.

Products made with regular permeate yielded satisfactory results when used only at low levels. Products made with decolorized permeate yielded better overall results, although the products were criticized for being less sweet than controls.

A concentrated, deionized, hydrolyzed whey permeate product developed for sweetener applications should be economical to produce and should be highly competitive with fructose and corn syrup sweeteners.

¹ Research supported by the College of Agricultural and Life Sciences, University of Wisconsin, Madison, and by Wisconsin Dairies Cooperative, Baraboo.