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Physical Properties of Ice Cream Containing Milk Protein Concentrates

Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus 43210

Corresponding author: Valenta B. Alvarez; e-mail: alvarez.23{at}osu.edu.

Two milk protein concentrates (MPC, 56 and 85%) were studied as substitutes for 20 and 50% of the protein content in ice cream mix. The basic mix formula had 12% fat, 11% nonfat milk solids, 15% sweetener, and 0.3% stabilizer/emulsifier blend. Protein levels remained constant, and total solids were compensated for in MPC mixes by the addition of polydextrose. Physical properties investigated included apparent viscosity, fat globule size, melting rate, shape retention, and freezing behavior using differential scanning calorimetry. Milk protein concentrate formulations had higher mix viscosity, larger amount of fat destabilization, narrower ice melting curves, and greater shape retention compared with the control. Milk protein concentrates did not offer significant modifications of ice cream physical properties on a constant protein basis when substituted for up to 50% of the protein supplied by nonfat dry milk. Milk protein concentrates may offer ice cream manufacturers an alternative source of milk solids non-fat, especially in mixes reduced in lactose or fat, where higher milk solids nonfat are needed to compensate other losses of total solids.

Key Words: physical property • ice cream • milk protein concentrate

Abbreviation key: FPM = fat:protein mass, MPC = milk protein concentrate, MSNF = milk solids nonfat.

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