Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream
Lambros Sakkas,
Marianna Karela,
Evangelia Zoidou
et al.
Abstract:Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with the incorporation of YAW in yogurt ice cream (YIC) by partial replacement of yogurt with simultaneous lactose hydrolysis (LH) of the formulated YIC mix. Six YIC mix formulations were made, two without YAW (non-LH- and LH-control samples, A and AH), two with 12.5% YA… Show more
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