PARTIAL REPLACEMENT OF NONFAT MILK SOLIDS AND CANE SUGAR IN ICE CREAM WITH LACTOSE HYDROLYZED SWEET WHEY SOLIDS

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Abstract
Evaluation of vanilla‐flavored ice creams that contained either 67 or 79% lactose hydrolyzed sweet whey solids (LHW) as a replacement for both milk solids nonfat (MSNF) and cane sugar showed that replacement of 2.75% of combined MSNF and cane sugar solids (13.6% of the total MSNF and 8.3% of the total cane sugar solids) with LHW can be made with no loss of ice cream quality. Increasing levels of LHW above 2.75% progressively lowered the quality of ice creams stored at ‐20°C. Replacement with 5.5% of 67% LHW produced significant losses of flavor quality but did not change hedonic texture. Replacement with 5.5% of 79% LHW did not change either hedonic flavor or texture. Replacement with 8.25 and 11% LHW significantly decreased mix viscosities and freezing points, ice cream flavor scores (increased saltiness and caramel‐like flavors) and consistencies although hedonic texture ratings were not always significantly lowered. Except for the 11% substitution of LHW for MSNF, ice creams had satisfactory heat shock stabilities.

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