Abbas,, F., EI-Demerdash, H. (2006). EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK. Journal of Food and Dairy Sciences, 31(11), 7189-7201. doi: 10.21608/jfds.2006.236876
F. M. Abbas,; H. A. EI-Demerdash. "EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK". Journal of Food and Dairy Sciences, 31, 11, 2006, 7189-7201. doi: 10.21608/jfds.2006.236876
Abbas,, F., EI-Demerdash, H. (2006). 'EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK', Journal of Food and Dairy Sciences, 31(11), pp. 7189-7201. doi: 10.21608/jfds.2006.236876
Abbas,, F., EI-Demerdash, H. EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK. Journal of Food and Dairy Sciences, 2006; 31(11): 7189-7201. doi: 10.21608/jfds.2006.236876
EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK
1Dairy Dept. Fac. of Agric., Suez Canal Univ., lsmailia, Egypt.
2Food Processing. Dept. Fac. of Environ Agric Sci. Suez Canal Univ., El-Arish, Egypt.
Abstract
Whey protein isolates (WPI) 91.5 “/0 proteins were used in the preparation
of ice milk mixes. a) by replacing 12 5 to 5 % of added skim milk powder (8MP) to
the control mix or: b) as a fat replacer by replacing 25 to 100% of its milk fat. The
control mix formula had 4% fat. 14% SNF. 15% sugar and 0.5% gelatin, The mixes
were examined for flow properties (rheological parameters), aCIdlly and pH, specific
graVity, weight per gallon and freezing point. Overrun and melt down percent were
also tested and carried out in the resultant ‘ce milk.
The results showed that there was no effect of replacing SMP of control mix
with WPI on acidity. pH, specific gravity (SG), and weight per gallon (W/G). while
the \‘lSCOSIIy values increased, and the consistency improved, The overrun of the
ice milk also increased and the product showed lower ability to melt down and
became smoother and more acceptable. Replacing milk fat with WPl led to a slight
increase in acidity. specific gravity and weight per gallon, and slight decrease in
freezing point. An increase in viscosity and consistency of the mixes were observed
up t050°/o replacement improvement in mouthfeel, better melting reSistance and
high overrun were also observed in the resultant ice milk.
From the attributes studies, it was evident that ice milk could be
successfully prepared by substituting SMP or milk fat in control mix with WPI to an
extent of 50%.
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