The use of whey protein extract for manufacture of a whipped frozen dairy dessert

Mljekarstvo

Abbaspourrad, Alireza¹  Roohinejad, Shahin²  Greiner, Ralf³  Rashidinejad, Ali⁴  Musina, Olga⁵  Barba, Francisco J.⁶  Putnik, Predrag⁷ 

[1] Cornell University, Department of Food Science, Ithaca, NY 14853, United States;Department of Food Science and Nutrition, St. Paul, MN, 55108, USA;Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany;Massey University, Massey Institute of Food Science and Technology, Palmerston North, New Zealand;Siberian Research Institute of Cheese-Making, Department of Scientific Information Analyses, Barnaul, Russia;Universitat de València, Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

关键词: whey protein extract;    whipped frozen dairy dessert;    berry puree;    organoleptic properties;    swelling degree;   

DOI  :  10.15567/mljekarstvo.2018.0402

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling increased. A mixture containing 55±2 % WPE and 45±2 % milk presented a homogeneous consistency while the further processing did not improve the structure of the mixture. Final formulations of WFDD containing different berry purees (i.e. 10 % black¬currant puree, 25 % cherry puree, or 30 % strawberry puree) were proposed for which the nutritional facts were calculated. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. Regulatory requirements and recommendations for the production of WFDD in an industrial scale were also developed. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. In conclusion, a WFDD was developed using WPE as a by-product of dairy industry.

【 授权许可】

CC BY