Bacteriological, Preparation and Optimization for Lactose Hydrolyzed Sweet Concentrate Whey using Protein Hydrolysate in Ice Creams

Abstract

Whey solids are well known for their nutritional and functional properties and the same has been well documented. Owing to their excellent nutritional and functional properties of whey solids find numerous applications in food and dairy industry The biological components of whey including Lactoferrin, \(\beta\)-Lactoglobulin, \(\alpha\)-Lactalbumin, glycomacropeptides and Immunoglobulin. Whey contains valuable lactose and proteins. Almost about 80 percent of whey is wasted without being used in country. Whey carries low total solids and has very low shelf life. Thus, the parameters like water activity (aw), pH, redox potential, heat treatment etc, which are bacteriostatic, bactericidal are hurdles. These hurdles may govern many preservations process and more than, one hurdle is often responsible for long shelf life of certain food product. Whey concentrate was preserved by combined effect of lowering water activity (0.92-0.94%), low pH (5.2) and addition of potassium sorbate (0.2%), to achieve a storage life of about 3 months. Lactose, if added in higher concentration causes higher sandiness to ice cream; however, this defect could be reduced by hydrolyzing lactose present in whey.