Physical Characteristics of Frozen Desserts Made from Ultrafiltered Milk and Various Carbohydrates

¹ Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93407

Ultrafiltered whole milk retentate was used to make UF frozen desserts. All frozen desserts had 12% fat, 11.5% milk SNF, 13% sucrose, 4% corn syrup solids, .25% stabilizer, and .25% salt. Traditional ice cream, in which NDM provided milk SNF, was the control. Lactose, glucose, and fructose (1.65 and .85% by weight) were added to UF frozen desserts to replace, in part, lactose lost during UF. One UF frozen dessert was made without the addition of alternative sugars. Mixes were pasteurized (74°C for 30 min), homogenized (13,800 kPa, first stage; 3450 kPa, second stage), and frozen in a batch freezer. Generally, UF frozen desserts had 2.24 times as much protein and 65% less lactose than the NDM ice cream. Lactose concentrations in UF desserts were 2.2% compared with 6.6% for the NDM ice cream. The NDM ice creams were significantly softer than all of the UF desserts. Hardness was reduced, and melt (measured by conversion to liquid) was influenced by the type and amount of alternative carbohydrate added to the mix. Fructose had the greatest effect.

Key Words: ultrafiltration • frozen dessert • carbohydrate

Submitted on September 20, 1991
Accepted on June 3, 1992

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