The use of buttermilk in fermented milk ice cream technology

Abstract

The full and rational use of by-products of production is one of the important tasks facing the dairy industry in Russia. The aim of the work was to develop buttermilk based fermented milk ice cream. The objects of study were buttermilk obtained from the production of sweet cream butter, fermented buttermilk, and sour milk based on it. The composition and quality indicators of the objects of study were determined by standard methods. To obtain a fermented base for ice cream, buttermilk was fermented with pure cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Taking into account the quality of the sour milk clot and the dynamics of acid formation, the Profiline YO 22.11 R2 Golden Line starter culture was chosen to obtain fermented buttermilk. The proportion of fermented buttermilk in the ice cream recipe ranged from 30 to 45 %. An increase in the amount of fermented base increased the overrun of ice cream and its resistance to melting. The results of the studies made it possible to develop a fermented milk ice cream formulation involving the use of 40 % fermented buttermilk. The technology for producing sour-milk ice cream consists of a standard sequence of technological operations and is supplemented by the stages of producing fermented buttermilk. The implementation of an improved scheme for the production of sour milk ice cream will increase the share of the use of a by-product of the dairy industry.