Milk Ice Cream
In today's diet, there is import that over utilization of fats leads to increased propagations of chronic diseases, such as diabetes, obesity and coronary heart disease. Consequently, there is a requirement to produce reduced fat products with acceptable sensory properties that match with full-fat counterparts for consumers [1].Ice cream is favorite of millions because it is a delicious, nutri-tious, healthy and relatively inexpensive food item. There is no other food with this amount of nutritional value as much as ice cream that become attrac-tive, interesting and favorite for people [2].The protein content of ice cream has an excellent biological value because it contains all the necessary amino acids. Specific objective groups such as children, …show more content…
Due to its use, the texture becomes sandy and reduces vanilla flavor. Also, milk protein con-centrate increases the overall acceptance of ice cream, but does not change the sense of creaminess [10].Previous researchers reported that whey protein only had a consistency enhancer role in low-fat ice cream. While milk fat aside from increasing the consistency and strength texture, increased the taste of cream and fresh milk in ice cream significantly [11].Therefore microparticles protein such as whey protein, cannot entirely produce mouth-feel of fat property in ice cream [5]. They make powdery flavors in the final product and are expen-sive.Also, soy protein isolated create rough texture in ice cream, induce unde-sirable taste and color of soybeans to the product and have a negative effect on consumer acceptance …show more content…
One of the ways of optimally usage of milk proteins as fat mimetic is the par-tial hydrolysis of -casein by the enzyme rennet (cheese enzyme).This amount of hydrolysis with controlled coagulation of casein micelles and the formation of larger particles can lead to improved properties, including increased viscosi-ty and creaminess.If the operation carriess out in a skim milk, a textured skim milk (TSM) is obtained [13] that with unique functional properties can be used for industrial purposes and development dairy products
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Case Study Reed's Dairy Ice Cream
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636 Words | 3 PagesAs a result, all of our samples contain protein with muscle milk containing the most. We use Table 1, Table 2 and Figure 1 to visually show our results. The experiment proved our hypothesis to be true. Not only did it prove our hypothesis right, but it also proved that the FDA provided
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Daniel Barwick The So Called Iced Cream Analysis
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