Cheddar whey processing and source: II. Effect on non‐fat ice cream and yoghurt¹

Abstract

Cheddar whey obtained from milk from either a Jersey (J) or a mixed (M) herd was used to observe the effect of whey source (WSr) and whey processing (WPr) on dairy product quality. These were (i) ultrafiltered, vacuum-evaporated and spray-dried after lactose crystallization (UFVECSD) and (ii) vacuum-evaporated and spray-dried after lactose crystallization (VECSD). These were used to replace non-fat dry milk (NDM) in vanilla-flavoured non-fat yoghurt and non-fat ice cream at 20, 60, 80 and 90% (w/w solids). Physicochemical and sensory properties of products were assessed on days 1, 15 and 30. In yoghurt, regardless of WSr, pH and titrable acidity were similar in treatments compared to control. All whey protein concentrates (WPCs) decreased apparent viscosity and syneresis. Conversely, penetration increased with increased WPC usage. All, except 20% VECSD, detrimentally affected texture. Syneresis was improved by both WSr and WPr but was better improved by WPr; UFVECSD was the best with regard to syneresis reduction. Yoghurt flavour appeared WSr dependent with J-WPCs improving it most. On the contrary, texture appeared WPr dependent with all VECSDs markedly improving this parameter. In non-fat ice cream, all WPCs decreased mix pH and increased centrifugal drainage. Jersey VECSD decreased apparent viscosity at >60% usage. Both UFVECSDs at 60% usage level improved melting resistance. Body and texture were improved by all VECSDs showing significant influence of WPr. Data indicated that both WSr and WPr impacted different attributes of dairy product quality.

Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream

“…The increase of flow time of ice cream mix could be related to the high viscosity of the mixes containing WPC. The results are in agreement with Haque and Ji [23] and Ruger et al [2].…”

Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review

“…Production of low-fat and nonfat yogurt demands careful control of texture and flavor attributes (Haque and Ji 2003). One of the most important steps in production of low-fat and fat-free yogurts is to increase TS content to prevent specific textural defects such as poor gel firmness and surface whey separation (Lucey 2002).…”

Improving the Textural Properties of Yogurt Fortified with Milk Proteins

“…However, low‐fat and nonfat yogurts are usually characterized by having weak body, flavor, poor texture and whey separation since the fat and the total solid contents are reduced. Reductions in the fat content of yogurt alter its mechanical sensory characteristics as the structuring process of the full‐fat yogurt involves the milk fat globules interaction with the casein network acting as linking protein agents (Haque and Ji ; Sandoval‐Castilla et al . ).…”