الفهرس 
Experimental proceduresOnly 14 pages are availabe for public view
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Abstract
The possibility of complete utilization of derived whey in some varieties of frozen desserts was aimed to study depending on some effective techniques.
Whey was centrifuged, ultrafiltrated (UF) to concentration factor (CF) of 20 and diafiltrated (DF) after the dilution with tap water amounted 20 times of the yielded UF whey protein concentrate (UFWPC). The obtained UF whey permeate was concentrated by reverse osmosis (RO) to CF of 3.
The DFWPC was used as a milk solids not fat (MSNF) source proportionally in combination with skimmilk powder (SMP) in frozen yoghurt at the level of 25, 50, 75 and 100%. The control of frozen yoghurt based on 3% fat, 12% MSNF, 12% sucrose, 5% corn syrup and 0.25% CMC stabilizer was done using SMP as MNSF supply.
The results revealed that, the levels of total nitrogen, specific gravity (sp. gr.), freezing point (fp), dynamic viscosity (dv), consistency coefficient (cc) and yield stress (ys) increased as the protein of DFWPC in frozen yoghurt mix rised. While, the overrun, melting resistance and count of lactic acid bacteria of the resultant frozen yoghurt decreased by increasing the DFWPC level. The overall organoleptic quality of samples of 25% DFWPC frozen yoghurt was superior to them.