Development of High Protein Ice-Cream Using Milk Protein Concentrate

Vanilla ice cream contained 9.56% milk fat, 11.0% milk SNF, 13% beet sugar, and 4% 36 dextroseequivalent corn syrup solids. The control contained 3.74% protein and was not supplemented with milk protein concentrates. Treatments 2 and 3 (T2 and T3) were supplemented with milk protein concentrates and contained 40, 60 per cent increased protein level respectively. The ash and lactose content of all the treatments showed a decreasing trend as the protein content increased. Maximum overrun was obtained for T2. Viscosity also decreased as the protein content increased. Milk protein level influenced ice crystal size; with increased protein, the ice crystal size was favourably reduced in treatments. In terms of overall acceptability, it was however observed that T1 (5.4) was scored higher than T2 (4.8). T4 was the most acceptable ice cream. It is concluded that it is possible to produce acceptable ice cream with higher levels of protein.