Ice cream is a delicious and nutri- tious frozen dairy dessert with high calo- rie food value. Ice cream with minimum of 10% fat contains approximately 40 mg cholesterol /100 g (PFA 1976). The cho- lesterol can be effectively lowered by lowering the fat content in ice cream. The balancing of ice cream mix (ICM) can be done by slightly increasing the level of SNF using whey solids (Naidu et al 1986, Reddy et al 1987). Whey protein concen- trate (WPC) prepared by using ultrafiltra- tion and microparticulation process con- verts the protein molecules into spherical particles which allow to provide smooth flowing layer in foods in which fat is replaced. Therefore, WPC and micro- particulated products were employed to partially substitute the fat in various dairy products including ice cream (Ohmes et al 1995b, Roland et al 1999). Whey sol- ids possess nutritionally and functionally superior whey proteins and their incorpo- ration in ICM would result in superior product in terms of overrun and emulsi- fication (Steinsholth and Holth 1999, Vulnik 1995). Ultrafiltered dried whey has been incorporated to the extent of 20- 25% to replace dried skim milk without adversely affecting the quality of ice cream (Iverson and Jergensen 1980). Substitu- tion of dried skim milk with WPC in ice cream resulted in increased overrun be- sides reducing freezing time (Thompson et al 1983). It also adds to improved creaminess, smoothness and flavour as compared to control (Huse et al 1984). Replacement of fat with addition of WPC thus would be of immense significance in getting a desired quality of low-fat ice J Food Sci Technol, 2007, 44(4), 391-393 Quality of low-fat ice cream made with incorporation of whey protein concentrate Khillari SA, Zanjad PN*, Rathod KS, Raziuddin M Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Parbhani-431 402, India E-mail:dr_razi@rediffmail.com The sensory quality of ice cream did not differ significantly with the addition of whey protein concentrate (WPC) upto 40% fat replacement. Incorporation of WPC replacing 20% fat in ice cream mix (ICM) did not show any significant reduction in overrun and melting quality of ice cream. Though, viscosity of ICM declined progressively with increase in fat substitution by WPC, there was no adverse effect on the quality of ice cream. With substitution of fat in ICM by proportionate amount of WPC, the protein content of ice cream increased substantially but the variations in carbohydrate and ash contents were negligible. Addition of WPC substituting 20 to 40% fat is recommended for getting acceptable quality low-fat ice cream. Keywords: Low-fat ice cream, Whey protein concentrate, Sensory quality, Physico-chemical quality cream. The present work was aimed to study the quality of low-fat ice cream with incorporation of WPC. Materials and methods Ingredients: Fresh buffalo milk was procured from the dairy unit of Agricul- ture College, WPC was from Mahan Pro- teins. Sugar, synthetic vanilla flavour and lemon yellow colour (Flying bird brand) were procured from the local market. Preparation of low-fat ice cream: Low-fat ice cream was prepared as per the procedure outlined by Arbuckle (1972). Milk SNF and sugar content of control and experimental ice cream were maintained at 11 and 15%, respectively. The total solids were maintained at 36% so as to produce ice cream with proper body and texture. Sodium carboxymethyl cellulose (CMC) was added at 0.5% to overcome the defects of body which might occur due to reduction of fat levels. Low- fat ice cream was made by replacing fat with no FPC (control with 10% fat), 20% fat substitution (8% fat), 40% fat substi- tution (6 % fat) and 60% fat substitution (4% fat). Sensory evaluation was carried out by judging panel comprising five mem- bers employing 9-point Hedonic scale developed by Amerine et al (1965). pH of ice cream samples measured by using a digital pH meter (Global-Model DDH- 500). Overrun was calculated as per the method described by Arbuckle (1972). Melting quality was measured by placing a spoonful of ice cream sample on the sieve; exact time to fall first drop of melted ice cream through the sieve was recorded at room temperature. The spe- cific gravity of ICM was measured at 20 o C by using pycnometer. Viscosity of ice cream was measured before hardening at 20 o C using Haake’s rotoviscometer (model RV-20). The moisture content was determined as per the method described in ISI (1964) and fat, protein and ash contents as per ISI (1981). Total carbo- hydrate in ice cream was calculated by difference. Statistical analysis: Data generated during the study were analysed statisti- cally using Completely Randomised De- sign (CRD) with five replications as sug- gested by Panse and Sukhatme (1967). Results and discussion WPC was creamish white and con- tained 3.1% moisture, 6.5% fat, 69.3% protein and 4.6% ash. The results on quality of ice cream are presented in Table 1. Sensory quality: The sensory scores, in respect of texture, structure, flavour and palatability of control and experimen- tal sample differed significantly due to incorporation of WPC. The control ice cream and the sample with 20% substi- tuted fat (8% fat) with WPC had almost similar scores for all the sensory attributes followed by sample with WPC substitut- ing 40% fat (6% fat). With further in- crease in WPC to replace 60% of milk fat (4% fat) the sensory scores declined sig- nificantly. Low-fat ice cream made with replacement of 40% fat by incorporation of WPC (6% fat) though recorded slightly low scores, but the differences were not significant with that of control (10% fat) and ice cream made with replacement of 20% fat (8% fat). Ice cream made with 391