Use of whey in ice cream with fruits pulps

Abstract

The use of whey from white cheese was evaluated as substitute of non-fatty solids of milk in ice cream of milk flavored with Cuban fruits pulps, by means of the global evaluation and their sensory quality. Different substitution levels (15, 25 and 35%) were rehearsed to laboratory scale. The products obtained were ordered applying the test of Friedman, considering a general impression of the texture based on the attributes, body, creaminess, graininess and melting, selected as response variable. The melting and performance of the ice cream (overrun) were also determined. The data were processed by analysis of variance and Duncan test. To the selected variant, composition and general characteristics were determined. Sensory quality was established by 20-point system. A product of very good sensory quality and excellent melting and yield characteristics was achieved with a 25 % replacement of non-fat milk solids with whey solids.