Effect of partial replacement of milk solids non-fat (msnf) with whey protein concentrates and hydrolysates on the quality parameters of plombières ice cream
Submitted by Гость (not verified) on Tue, 07/09/2024 - 16:45The relevance of the research is due to the tendency of using concentrated forms of milk and whey proteins in food products, ice cream in particular, to increase protein content and reduce raw material costs. The purpose of this work was to study the quality indicators of the most produced in Russia Plombières ice cream with partial replacement of milk solids non-fat (MSNF) with whey protein concentrates and hydrolysates. A significant effect of whey protein concentrates and hydrolysates on the dynamic viscosity and air saturation ability of the mixture was found.