Indicators of ice cream quality with the NF-concentrate of curd whey

The influence of whey concentrate obtained by nano-filtration on organoleptic characteristics, thermal and dimensional stability of creamy ice-cream is studied. According to experimental data the curves of melting are built, their mathematical processing is carried out and the resulting equation to calculate the average speed of the ice cream with different concentration of whey protein concentrate melting is obtained. Generalized results of the taste analysis are presented graphically in the form of profile diagrams.