USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM

Effect of whey protein isolate (WPI) as a partial substitution of milk solids not fat (MSNF) in ice cream formula was investigated by replacing 1, 2, 3 and 4% of mix solid not fat. Mixes and resultant ice cream samples were evaluated for their chemical, physico-chemical, as well as the sensory quality attributes. There was no remarkable effect of adding WPI as partial substitution of skim milk powder (SMP) on total solids or fat percentages, while total protein, ash, and lactose content were significantly affected. Specific gravity was affected with the ratio of substitution in both mixes and resultant ice cream and therefore the weight per gallon and overrun percent was significantly changed in the samples. Also, freezing point of resultant ice cream was affected by implementing WPI in ice cream mix. However, the ice cream became smoother and highly acceptable by replacing MSNF with WPI up to 3%. From the data obtained, it could be recommended that ice cream can be produced with high quality by substituting MSNF with WPI up to 3%.