Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream

Novel strategies for wheys application, decreasing its negative environmental impact, represent a challenge dairy industries. The use of as replacers may lead to adverse sensory quality changes in conventional products. This study aimed investigate the effects ricotta whey (RW), cheese (CW), and butter (BW) replacement whole milk (WM) at different ratios (0:100%, 25:75%, 50:50%, 75:25%, 100:0%, w/w) chocolate ice creams. All formulations, including commercial sample used reference, were analyzed overall liking, purchase intention, just-about-right (JAR), survival analysis. RW, CW, BW up 75%, 100%, 25% did not affect (p > 0.05) respectively. Purchase intention was only decreased < by 50%, 100% compared sample. Considering data from PCA PLSR associated with hedonic scores penalty analysis, main on liking were: increased perception flavor BW, melting velocity sweetness CW aroma BW. Survival analysis indicated that could be added maximum 84.15%, while no rejection detected RW CW. Based results, potential industry, impact these by-products.