ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Neutralized, lactose-hydrolyzed, fluid cottage cheese whey was used to supply 53% of the total ingredient arrays in ice cream-type frozen dairy desserts. Eight mix formulations from a 23 factorial experimental design evaluated the effect of neutralizer type [KOH or Ca(OH)2], extent of whey acid neutralization (pH 6.5 or pH 6.8) and extent of whey lactose hydrolysis (50% or 75%). A ninth or control conventional ice cream containing fluid whole milk instead of whey was used as the standard for comparison. Based on chemical, physical and sensory analyses the study demonstrated that neutralized, hydrolyzed, fluid cottage cheese whey can be successfully utilized as the major bulk-supplying ingredient in ice cream-type frozen dairy desserts. Composition parameters were within existing or proposed standards of identity for such foods. Analysis of sensory panel test data by theory of signal detection (TSD) indicated that whey acidity neutralization to pH 6.8 with KOH together with 50% lactose hydrolysis gave a dessert equally as acceptable as a conventional ice cream.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07454.x
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