Utilization of Acid Whey in the Manufacture of Low-Fat Ice Milk | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Volume 56, Issue 1, January 2025, Page 88-99 PDF (657.37 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2025.326320.1411 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed M. Asar  1; Osama S.F. Khalil 2; Mohamed A. Ghanimah3
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| 1Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan, 81528, Egypt. | ||||
| 2Dairy Science Department, Faculty of Agriculture, Beni-Suef University, Egypt | ||||
| 3Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt | ||||
| Abstract | ||||
| The present study aimed to evaluate the impact of acid whey (AW) on the properties of low-fat ice milk. Low fat ice milk mixes were prepared using skim milk powder, cow cream, stabilizer and emulsifier, and sugar. The six treatments were prepared as follows: full-fat (6% fat) and low-fat (1.5% fat) mixes were prepared without AW, whereas low-fat served as a control. The low-fat treatments T1, T2, T3, and T4 were prepared with 30, 40, 50, and 70% acid whey, respectively, instead of distilled water. The results showed that the use of AW resulted in a significant change in the physical properties of the mixes and low-fat ice milk. The full-fat sample exhibited higher melting resistance compared with the low-fat treatments. The mineral content differed significantly among the ice milk treatments. The use of AW significantly increased the calcium, phosphorus, and magnesium content in the low-fat ice milk samples, whereas the full-fat sample had the lowest corresponding values. The control low-fat ice milk had the highest flavour and total acceptability scores, while the differences in flavour scores among T1, T2, and T3 treatments were not significant. Low-fat ice milk treatment made with 70% AW exhibited the lowest total acceptability score. | ||||
| Keywords | ||||
| Acid whey; Low-fat ice milk; Mineral contents; Physical properties; Quality | ||||
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