Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates

Protein concentrates have a high biological value and contain significantly less lactose in comparison with dry skimmed milk. The use of protein concentrates in ice cream without the content of non-fat milk solids allows not only making up for protein but also developing the component composition of a product with the low content of lactose. In this regard, the study of technologically significant quality indicators of ice cream with the low content of lactose without non-fat milk solids when using milk and whey protein concentrates is an urgent task. The rheological, microstructural, color and thermostatic characteristics, as well as the oxidative stability of fat of the test samples were determined in the research. It has been found that viscosity decreased by 1.8-2.6 times when using whey proteins. The use of protein concentrates led to an increase in hardness and adhesiveness by 2.2-4.1 and 1.6-5.0 times, respectively, but did not significantly affect the thermal stability. The mass fraction of fat had the greatest influence on these characteristics. The study of color characteristics of ice cream made it possible to reveal a decrease in the yellowness index when using milk protein concentrate. It has been established that color differences in most of the samples were not recognizable to the human eye. The induction period was characterized by the lowest value in the samples with whey proteins, thus indicating a probability of a faster oxidation process in them. The use of protein concentrates did not have a significant effect on ice crystals. The stability of the air phase was significantly reduced when using the whey proteins. A multivariate analysis of the studied samples divided them into the control and the samples containing protein concentrates. Based on the technologically significant quality indicators, the use of milk protein concentrates in the production of low-lactose ice cream is more preferable than the use of whey protein concentrates.

1. Delaney, R. A. M. (1976). Composition, properties and uses of whey protein concentrates. International Journal of Dairy Technology, 29(2), 91-101. http://doi.org/10.1111/j.1471-0307.1976.tb00406.x

2. Lara-Villoslada, F., Olivares, M., Xaus, J. (2005). The balance between caseins and whey proteins in cow's milk determines its allergenicity. Journal of Dairy Science, 88(5), 1654-1660. https://doi.org/10.3168/JDS.S0022-0302%2805%2972837-X

3. Shafique, B., Mahmood, S., Alam, M. Q., Saeed, W. (2019). Dynamic Concerns of Protein Ice-Cream: An Analysis. Acta Scientifci Nutritional Health, 3(11), 73-78. https://doi.org/10.31080/asnh.2019.03.0490

4. Danesh, E., Goudarzi, M., Jooyandeh, H. (2017). Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream. Journal of Dairy Science, 100(7), 5206-5211. https://doi.org/10.3168/jds.2016-12537

5. Pandiyan, C., Kumaresan, G., Villi, R. A., Rajarajan, G. (2010). Incorporation of whey protein concentrate in ice cream. International Journal of Chemical Sciences, 8(5), S563-S567.

6. Xiong, X., Ho, M. T., Bhandari, B., Bansal, N. (2020). Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal, 109, Article 104758. https://doi.org/10.1016/j.idairyj.2020.104758

7. Zayas, J. F. (1997). Water Holding Capacity of Proteins. Chapter in a book: Functionality of Proteins in Food. Springer, Berlin, Heidelberg, 1997.

8. Alvárez, V. B., Wolters, C. L., Vodovotz, Y., Ji, T. (2005). Physical properties of ice cream containing milk protein concentrates. Journal of Dairy Science, 88(3), 862-71. https://doi.org/10.3168/JDS.S0022-0302%2805%2972752-1

9. Daw, E., Hartel, R. W. (2015). Fat destabilization and melt-down of ice creams with increased protein content. International Dairy Journal, 43, 33-41. https://doi.org/10.1016/J.IDAIRYJ.2014.12.001

10. Liu, Y., Liu, A., Liu, L., Kan, Z., Wang, W. (2021). The relationship between water-holding capacities of soybean-whey mixed protein and ice crystal size for ice cream. Journal of Food Process Engineering, 44(7), Article e13723. https://doi.org/10.1111/JFPE.13723

11. Koxholt, M. M. R., Eisenmann, B., Hinrichs, J. (2001). Effect of the fat globule sizes on the meltdown of ice cream. Journal of Dairy Science, 84(1), 31-37. https://doi.org/10.3168/JDS.S0022-0302%2801%2974448-7

12. Sharma, R., Singh, H., Taylor, M. W. (1996). Composition and structure of fat globule surface layers in recombined milk. Journal of Food Science, 61, 28-32. https://doi.org/10.1111/J.1365-2621.1996.TB14719.X

13. Tvorogova, A. A., Shobanova, T. V., Gurskiy, I. A., Kazakova, N. V. (2023). The quality indicators of ice cream upon the enzymatic hydrolysis of lactose. Food Systems, 6(3), 308-316. (In Russian) https://doi.org/10.21323/2618-9771-2023-6-3-308-316

14. Yilsay, T. O., Yilmaz, L., Bayizit, A. A. (2006). The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream. European Food Research and Technology, 222, 171-175. https://doi.org/10.1007/S00217-005-0018-X

15. Akalin, A. S., Karagozlu, C., Unal, G. (2008). Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Research and Technology, 227, 889-895. https://doi.org/10.1007/S00217-007-0800-Z

16. Muse, M., Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87(1), 1-10. https://doi.org/10.3168/JDS.S0022-0302%2804%2973135-5

17. Quintanilla, P., Beltran, M., Molina, A. I., Escriche, I., Molina, M. (2019). Characteristics of ripened Tronchon cheese from raw goat milk containing legally admissible amounts of antibiotics. Journal of Dairy Science, 102(4), 2941-2953. https://doi.org/10.3168/jds.2018-15532

18. Tvorogova, A. A, Gurskiy, I. A, Shobanova, T. V, Smykov, I. T. (2023). Effect of protein concentrates and isolates on the rheological, structural, thermal and sensory properties of ice cream. Current Research in Nutrition and Food Science, 11(1), 294-306. https://doi.org/10.12944/crnfsj.11.1.22

19. Ziarno, M., Hasalliu, R., Cwalina, A. (2021). Effect of the addition of milk protein preparations on selected quality parameters and nutritional characteristics of kefir. Applied Sciences, 11(3), Article 966. https://doi.org/10.3390/APP11030966

20. Hossain, M. K., Petrov, M., Hensel, O., Diakite, M. (2021). Microstructure and physicochemical properties of light ice cream: Effects of extruded microparticulated whey proteins and process design. Foods, 10(6), Article 1433. https://doi.org/10.3390/foods10061433

21. Mostafavi, F. S., Tehrani, M. M., Mohebbi, M. (2017). Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC). Journal of Food Measurement and Characterization, 11, 567-575. https://doi.org/10.1007/s11694-016-9424-y

22. Thaiudom, S., Singchan, K., Saeli, T. (2008). Comparison of commercial stabilizers with modified tapioca starches on foam stability and overrun of ice cream. Asian Journal of Food and Agro-Industry, 1(01), 51-61.

23. Moschopoulou, E., Dernikos, D., Zoidou, E. (2021). Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin. International Dairy Journal, 122, Article 105146. https://doi.org/10.1016/j.idairyj.2021.105146

24. El-Zeini Hoda, M, Moneir El-Abd, M, Mostafa, A. Z., Yasser El-Ghany, F. H. (2016). Effect of incorporating whey protein concentrate on chemical, rheological and textural properties of ice cream. Journal of Food Processing and Technology, 7(2), Article 546. https://doi.org/10.4172/2157-7110.1000546

25. Stanley, D. W., Goff, H. D., Smith, A. K. (1996). Texture-structure relationships in foamed dairy emulsions. Food Research International, 29(10), 1-13. https://doi.org/10.1016/0963-9969%2895%2900063-1

26. Danesh, E., Goudarzi, M., Jooyandeh, H. (2017). Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream. Journal of Dairy Science, 100(7), 5206-5211. https://doi.org/10.3168/jds.2016-12537

27. Roy, S., Hussain, S. A., Prasad, W. G., Khetra, Y. (2021). Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate. Applied Food Research, 2(1), Article 100029. https://doi.org/10.1016/j.afres.2021.100029

28. Roland, A. M., Phillips, L. G., Boor, K. J. (1999). Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. Journal of Dairy Science, 82(1), 32-38. https://doi.org/10.3168/JDS.S0022-0302%2899%2975205-7

29. Guo, M., Wang, G. (2016). Whey protein polymerisation and its applications in environmentally safe adhesives. International Journal of Dairy Technology, 69(4), 481-488. https://doi.org/10.1111/1471-0307.12303

30. Guo, M, Wang, G. (2016). Milk protein polymer and its application in environmentally safe adhesives. Polymers, 8(9), Article 324. https://doi.org/10.3390/polym8090324

31. Paglia, J., Fung, C., Yeung, C. K. (2023). Milk protein concentrate and reduced-calcium milk protein concentrate as natural emulsifiers in clean label high-protein ice cream manufacture. Journal of Future Foods, 3(2), 175-182. https://doi.org/10.1016/j.jfutfo.2022.12.009

32. Chudy, S., Bilska, A., Kowalski, R., Teichert, J. (2020). Colour of milk and milk products in CIE L*a*b* space. Medycyna Weterynaryjna, 76(2), 77-81. https://doi.org/10.21521/mw.6327

33. Doan, F. J. (1924). The color of cow's milk and its value. Journal of Dairy Science, 7(2), 147-153. https://doi.org/10.3168/JDS.S0022-0302%2824%2994004-5

34. Grigioni, G., Biolatto, A., Langman, L., Descalzo, A. M., Irurueta, M., Paez, R. et al. (2011). Colour and pigments in Milk and Dairy. Chapter in a book: Practical Food Research. Portugal: Nova Science Publisher, 2011.

35. Titapiccolo, G. I., Alexander, M., Corredig, M. (2010). Rennet-induced aggregation of homogenized milk: Impact of the presence of fat globules on the structure of casein gels. Dairy Science and Technology, 90, 623-639. https://doi.org/10.1051/DST%2F2010023

36. Ludvigsen, H. K. (2014). Application of Emulsifiers in Dairy and Ice Cream Products. Chapter in a book: Emulsifiers in Food Technology. John Wiley and Sons, Ltd. 2014. https://doi.org/10.1002/9781118921265.CH13

37. Liu, X., Sala, G., Scholten, E. (2022). Effect of fat aggregate size and percentage on the melting properties of ice cream. Food Research International, 160, Article 111709. https://doi.org/10.1016/j.foodres.2022.111709

38. Patel, M. R., Baer, R. J., Acharya, M. R. (2006). Increasing the protein content of ice cream. Journal of Dairy Science, 89(5), 1400-1406. https://doi.org/10.3168/JDS.S0022-0302%2806%2972208-1

39. Lomolino, G., Zannoni, S., Zabara, A., Da Lio, M., De Iseppi, A. (2020). Ice re-crystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation. International Dairy Journal, 100, Article 104557. https://doi.org/10.1016/j.idairyj.2019.104557