乳清产品在冰淇淋和冷冻乳制品甜食中的应用

<正> 乳清和乳清蛋白产品在过去的60多年中已经被成功应用于冰淇淋和其他冷冻乳制品甜食中。甜乳清、乳清浓缩蛋白(蛋白质含量34～89%)和乳清分离蛋白(蛋白质含量≥90%)是最常用的乳清产品。其他的乳清配料,如脱乳糖乳清和脱盐乳清也是常用的配料。成本优势和提升产品质量是使用乳清产品的主要出发点,

Whey products in cream and frozen dairy desserts

Whey and whey protein products have been used success-fully in ice cream and other frozen dairy desserts for the past sixdecades. Sweet whey, whey protein concentrates (34～89%protein) and whey protein isolates()90%protein) are amongthe most commonly used whey products. Other whey ingredi-ents such as delactosed and demineralized whey can also beused. Cost efficiency and quality improvement are key driversin using whey products. The nutritional value of whey productsis also an important reason why an increasing number ofmanufacturers, worldwide, include U.S. whey products in theirformulations Whey powder was the first whey product added to icecream and its popularity was associated with its cost benefitswhen compared to other sources of mills-solids-non-fat (MSNF).Nowadays, the functional properties of the proteins in wheyprotein concentrates (WPC) and whey protein isolates (WPI)also justify their use in mix formulas. In global markets, the useof whey products in frozen dairy desserts has become increas-ingly common. This can be attributed to the greater availability of high quality functional whey products andthe increased knowledge about the applica-dons and benefits of whey products. This article focuses on the functionalbenefits and considerations associated withadding whey ingredients to ice cream andfrozen dairy dessert formulations. It is in-tended as a tool to jump一start productdevelopment. For additional information andquicker reach of your goals, please consultwith your U.S. whey ingredients supplier and/or other publications available from the U.S.Dairy Export Council.