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  • 1 Corvinus University of Budapest Department of Refrigeration and Livestock Products’ Technology, Faculty of Food Science Ménesi út 45 H-1118 Budapest Hungary
  • | 2 Corvinus University of Budapest Department of Food Preservation, Faculty of Food Science Ménesi út 45 H-1118 Budapest Hungary
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The aim of the present study was to examine the infuence of hydrolyzed, nanofltered concentrate of the ultrafltered permeate (HNF concentrate) of acid whey on the quality characteristics of milk-based ice cream. Thermophysical properties were determined by differential scanning calorimeter, consistency was measured by oscillatory rheometer, and sensorial quality was evaluated by scoring method. It was concluded that the acid whey did not increase the melting of the product, and reduced the freezing point. Cryoscopic temperature, onset point, and glass transition temperature (Tg) gradually decreased as the quantity and proportion of acid whey increased in the ice-cream. Rheological results indicated that using HNF, acid whey produced more creamy and smooth ice-cream. However, because of its characteristic taste, maximum 20% of milk could be replaced by HNF acid whey in milk-based ice-creams.

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