Developing Formulation of Ice Cream Utilizing Preserved Whey Protein Concentrate and Characterizing Their Physico-chemical Traits
B. M. Manjunatha, N. Supraja, Venkateswarlu Yedoti, B. Vijaykumar
Current Journal of Applied Science and Technology · pp. 49–57 · Published 16 Oct 2023
10.9734/cjast/2023/v42i364241Abstract
Whey protein concentrate is a source for a number of high-quality proteins, carbohydrates, minerals and water-soluble vitamins and presence of all these components makes it a highly nutritious product. The composition of whey varies with the type of whey, pH and pre-heat treatment given to whey; Whey proteins are highly nutritious food supplements having therapeutic benefits too. The biological components of whey include Lactoferrin, \(\beta\)-Lactoglobulin, \(\alpha\)-Lactalbumin, glycomacropeptides and Immunoglobulin. Ice cream is a frozen product obtained from milk along with required milk products, cane sugar, stabilizers, emulsifiers and edible flavours and colours. The present study pertains to characterizing the ice cream incorporating whey protein concentrate for their physico-chemical properties.
Cited by 2
Seyed Ali Issazadeh, Samaneh Hatami · International Journal of Food Science · 2025
Showing 1 of 2 known citations — external sources report more than can currently be individually listed.
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