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The purpose of this research was to determine the effects of different fat replacers on the sensory and texture attributes of vanillin-flavored ice cream. Inulin is a fairly new fat replacer which has been proven to be a health promoter. Two vanilla ice cream formulations were produced using different ratios of inulin and Simplesse ® as fat replacers to provide better flavor and textural properties. Aspartame and acesulfam-K were used as sweeteners in the low-calorie ice creams. Sensory and instrumental analyses were used to evaluate the texture quality of light (4.55%) (control group), low-fat (2%) and fat-free vanilla ice creams. The experimental mixes were significantly more viscous than the control mix due to the water binding capacity of carbohydrate-and protein-based substances. The texture scores of the ice creams (sensory evaluation) paralleled the viscosity values. Ice creams manufactured with fat replacers were free of cookedmilk flavor. The energy value of ice cream was reduced compared to full-fat ice cream (207 kcal/100 g): by 75% for non-fat ice cream, 71% for low-fat ice cream and 41% for light ice cream. An increase in total solids in the mix resulted in better texture, a lower melting rate and better shape retention.

SummarySome strains of commercial cheese starters were obtained in higher yield after batch culture in whey-based media supplemented with soy peptones than in those supplemented with papain digested skim-milk. The soy peptones contained a greater proportion of small peptides than did the skim-milk digest. Also the average size of peptides was lower (3·4–3·9 residues) in soy preparations than in the milk digest (6·8). Small peptides isolated from the soy peptones were utilized by growing starters more completely than the equivalent peptides isolated from the papain digested milk. These observations may account for the difference in cell yields with soy and milk-digest peptones.

This article presents research on the effect of microbial transglutaminase on the properties of Turkish drinking yoghurt Ayran. Transglutaminase (TGase) enzyme was added to Ayran milk at different production steps, after pasteurisation and together with starter culture addition, and two different incubation times (10 min and 1 h) were used. Three TGase-treated Ayran samples and control sample were analysed on 1st, 10th and 20th days of storage. TGase addition did not cause significant changes on chemical properties of Ayran (P > 0.05). However, physical properties of Ayran were improved by TGase throughout the storage period. Compared to the untreated control sample, pretreatment of milk with enzyme increased the viscosity dramatically (P < 0.05) and prevented serum separation. Scanning electron microscopic studies revealed that transglutaminase treatment of milk led to more regular distribution of proteins in Ayran gel and decreased gel permeability. TGase treatment did not show any unfavourable effect on the sensory properties of the final product.