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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.
, crystallisation of water in the emulsion, and sublimation of the frozen water at a minimal temperature take place ( Ogrodowska et al., 2020 ). Therefore, flakes with porous skin are produced. CMC is a hydrophobic derivative from cellulose having high glass-transition
products, generally exposure to a temperature above the glass transition temperature but below the onset temperature of gelatinisation for a specified time period ( Pramodrao and Riar, 2014 ). Puddings are semisolid food composed mainly of milk protein
at temperatures ranging from 800 to 1,000 °C [ 7 ]. Upon the sintering and when the temperature exceeds the glass transition temperature, the mixture starts to soften, making a viscoelastic material associated with the emission of the gas resulting
linoleic acid . Journal of Agricultural and Food Chemistry , 58 : 5620 – 5624 . https://doi.org/10.1021/jf9043869 . 10.1021/jf9043869 Yuan , B. , Huang , W. , and Zou , Q. ( 2008 ). Staling characteristics and glass transition temperature of
, mentioned before ( Yakdhane et al., 2021 ). Generally, polysaccharides are hydrophobic, have a high glass transition temperature ( T g ), and have the ability to produce a fine and dense network, and glassy thin film ( Anandharamakrishnan and Ishwarya, 2015
