The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameter...

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Bibliographic Details
Main Authors: Artur Mykhalevych, Magdalena Buniowska-Olejnik, Galyna Polishchuk, Czesław Puchalski, Anna Kamińska-Dwórznicka, Anna Berthold-Pluta
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
liquid whey concentrates
protein
ice cream
microstructure
color
microscopy
Online Access:https://www.mdpi.com/2304-8158/13/1/170

Internet

https://www.mdpi.com/2304-8158/13/1/170

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