Low-fat ice cream carries less than 5% fat in its composition. Several studies have been performed to produce low or non-fat ice cream. Partial hydrolysis of casein micelles by chymosin can improve the body as well as texture of ice cream. The purpose in this research was to improve the quality of low-fat ice cream by treatment with chymosin. Low-fat (2%) ice cream was prepared from mixes that were subjected to limited proteolysis by chymosin. The mix was treated with either 0.75 or 0.95 IMCU of chymosin (per kilogram of mix) for 15 or 30 mm at 60°C. Chymosin was inactivated at 63.3°C for 30 mm after processing. Treated mixes were aged for 12 hrs at 4°C and the ice cream produced (95-105% overrun) while using conventional techniques. Sensory evaluation was carried based on melting rate, smoothness, and cohesiveness as well as slipperiness. Data analysis was done based on randomized complete block design (RCBD). Following chymosin treatment, the smoothness, cohesiveness and slipperiness were significantly increased but melting rate was decreased. The related changes in organoleptic properties proved an improvement in the quality of the final product.
)