LACTOSE-HYDROLYZED COTTAGE CHEESE WHEY NANOFILTRATION RETENTATE IN ICE-CREAM

Lactose hydrolyzed cottage cheese whey nanofiltration retentate (LHCCW NFR) was used to replace up to 50% of the milk solids-not-fat (MSNF) o f a standard 10% milkfat ice cream mix. LHCCWNFR-containing mixes cont ained lower protein and ash contents, but similar milkfat and total so lids contents as the controls. LHCCWNFR-containing mixes exhibited hig her viscosities, larger sized milkfat globules, lower freezing tempera tures, and slower freezing rates than the controls. LHCCWNFR-containin g frozen products exhibited slower melting rates, lower hardness value s, and larger and more highly agglomerated milkfat globules than those in the control products. LHCCWNFR-containing frozen products were sli ghtly sweeter, but exhibited similar overall acceptance values as the control product.