Use of cheese whey in ice cream

Abstract

It was evaluated the use of whey from cheddar cheese as substitute of non fatty solids of milk in ice cream formulation, by means of the global evaluation of the product and its sensorial quality. Different substitution levels (15, 25 and 35%) and ice cream control were elaborated at laboratory scale. The viscosity of  the mixtures, melting, yield and sensorial quality of the ice creams were evaluated. To the selected variant, the composition and general characteristics, were determined at pilot plant scale. With the level 25% of substitution of non fatty solids of milk for solids of whey, a product of very good sensorial quality, excellent melting, yield, and satisfactory nutritional characteristics was achieved.