Development of Hydrolyzed and Hydrolyzed‐lsomerized Syrups from Cheese Whey Ultrafiltration Permeate and Their Utilization in Ice Cream

Hydrolyzed lactose syrup (HLS) was produced from cheese whey ultrafiltration permeate by treatment with immobilized β‐galactosidase, deionization, and evaporation. The degree of hydrolysis was 97.2%. Hydrolyzed‐isomerized lactose syrup (HILS) was produced from hydrolyzed, deionized ultrafiltration permeate by treatment with immobilized glucose isomerase, deionization and evaporation. The degree of isomerization was 34.8%. HLS and HILS were substituted for 25% or 50% of the sucrose (on a solids basis) in vanilla ice cream. The mix freezing time increased when HLS or HILS was substituted for sucrose at a level of 50%. There were no significant differences in melting rates (P < 0.05) and few differences in sensory quality.