Sweet whey (SW), buttet milk(BM) were used to replace 25 % and 50% solid non fat (SNF) in soft- serve soy ice cream . All mixes were formulated to make a soy ice cream containing 6% SNF ,4% fat, 18% sugar,0.5%stabilazer,0.6 ml orange essence (as flavoring agent) and 28.5% total solids. The effect of CMC and palsgard as stabilizer on product properties were also evaluated. Chemical& physical properties in all treatments were analyzed and compared with the zero percent substitution sample. The results showed that protein, relative viscosity and melting resistance of the mixes decreased as the levels of replacement SW,BM and SM increased. The overrum of samples formulated by SM was higher than that in control , while in the mixed , containing SW and BM was lower than that in the control mix. The protein, relative viscisity SM , BM and SW at the same level were increased respectively, while the overrun in samples prepared with higher than that in BM and lower than in the control and SM. Palsgard containing samples were higher in protein , relative viscosity and melting resistance than CMC containing ones with the same formulation , but as for overrun. Reverse results were observed.
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