Foaming Properties of Systems Based on Whey Proteins

The article considers current aspects of developing a formulation for ice cream with improved nutritional value. The objects of the study were ice cream mixtures formed from cheese whey powder (CWP) and whey protein concentrate with a protein mass fraction of 80% (WPC-UF-80). Physical and chemical parameters of milk raw materials were determined by standard methods, nutritional and energy values of samples were determined by calculation one. The solubility of CWP and WPC-UF-80 was assessed visually by the dissolution of their inclusions in the systems. The ability of the systems to form whipped textures was assessed by two parameters: overrun and expansion factors. Dry ingredients were added to water at a temperature of (20±1) °C, stirring continuously. Then the samples were pasteurized at a temperature of (65±2) °C and held for 30 sec. After that the samples were cooled to a temperature of (20±1) °C, tasted and whipped. The samples containing 28.5% of dry matter had a liquid consistency. In the samples with a dry matter mass fraction of 38.0%, the consistency was viscous and syrupy. In the samples where the content of WPC-UF-80 was 20 g per 100 g of the reconstituted mixture, the tasters noted a salty and bitter taste. The samples in which the content of WPC-UF-80 was 10 g, and the content of CWP was 20 g per 100 g of the reconstituted mixture had no taste deficiencies and were pleasant and sweetish. These same samples had the best foaming properties, despite the fact that they had the lowest protein content of 10% of all the options. The lowest overrun and expansion factor were found in the samples in which the mass fraction of dry matter was 38%. It was established that in systems of water, CWP and WPC-UF-80, two factors were decisive for the creation of foam structures: the mass fraction of dry matter in the mixture and the mass fraction of protein in the aqueous phase of the samples.