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ß-Galactosidase Treatment of Frozen Dairy Product Mixes Containing Whey

Department of Food Science, University of Illinois, Urbana 61801

ABSTRACT

Twenty-five percent of the milk SNF in mixes of ice cream, ice milk, milk shake, and low calorie frozen dessert were substituted with sweet whey solids. The mixes were treated with a ß-galactosidase enzyme prior to pasteurization. Demineralized and undemineralized whey powders had the same effect on enzyme activity and flavor quality of the product. Increased sweetness due to hydrolysis products of lactose allowed for reduction in sucrose and corn syrup solids in the formulas while maintaining sweetness equivalent to standard formulas. Freezing points were determined by cryoscopy and were correlated to the degree of hydrolysis. Experimental samples with and without enzyme treatment were comparable in meltdown, storage stability, and overrun of standard samples. Sensory qualities were likewise similar to the standard formulas.