Impact of different dairy wheys on quality parameters of ice cream

Abstract

This study aimed to evaluate the effects of different dairy by-products (ricotta, butter, and cheese wheys) on ice cream production and their impact on quality parameters. Chocolate ice creams were developed differing their main ingredients (100% ricotta or butter or cheese wheys or whole milk) and were evaluated by nutritional composition, pH and titratable acidity, water activity, melting and desorption behavior, instrumental color and texture, microbiological and sensory analyses. The results showed that different by-products application in ice cream significantly reduced (p < 0.05) the fat content (40% on average), presented lower (p < 0.05) pH difference, and no variation (p > 0.05) for water activity. Instrumental texture and color of the ice creams with ricotta, cheese, and butter wheys presented slight alteration (p < 0.05), indicating greater hardness and color intensity, which was not observed and did not affect the sensory tests. Even the greatest melting resistance in the melting point (0.73 g min-1) (p < 0.05) showed no signs of desorption (p > 0.05). In the acceptance test, the samples developed with ricotta, butter, cheese, and whole milk obtained good values of overall liking (averages 6.76, 6.07, 6.95, and 7.15, respectively), and most of the consumers (equal to or greater than 53.75%) said they would buy the products. In general, although these dairy by-products reduced nutritional values, their application in ice creams showed a potential alternative to the dairy industry.