This study was aimed to evaluate the effect of substitution of dried skim milk partially or totally in mixes made of ice milk with the acetylated whey protein by a ratio 0.5 gm. Anhydrous acetic acid / gm. Protein . Substitution of dried skim milk significantly increased total solid, protein, however, non-significantly deference were observed in pH, total sugars and ash content in mixes made using acetylated whey protein, concerning , The specific weight increased in mixes made of using acetylated why protein however the specific weight of product was inverses behavior , the viscosity of mixes was increased after long stored, shrinkage increased through the period of storage with increased the substitution, freezing point was decreased in mixes made of acetylated whey protein , but it is least melting resistance and most overrun, Moreover, the sensory evaluation was better compared with the control.
اثير جاسم محمد جندل | ATHEER JASIM MOHAMMED | 4400