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Milk protein concentrate (MPC) is a suitable compound for using in ice cream formulation and increasing its protein content. In accordance with the fat mimetic properties of milk proteins in ice cream structure, it is needed to optimize the fat and (MPC) contents in the ice cream formulation to achieve desirable properties. In the current research 0, 3, 6% (MPC) and 2, 6, 10% milk fat was added to the ice cream mixture, and their effect on overall acceptance and some chemical properties of the product including pH, total solid, milk solid non fat (MSNF), protein, calorie, and cost was investigated and finally the milk fat and MPC content in the ice cream formulation was optimized using response surface methodology. According to the results, the protein, pH and calorie contents of the samples varied significantly from 3.76 to 8.63%, from 6.34 to 6.54 and from 120.11 to 209.42 kcal/g respectively. By increasing the MPC content in ice cream formulation from 0 to 6%, the calorie, protein, total solid, MSNF, pH and the cost of the final product tended to increase significantly (p>0.05). Increasing the MPC content to the value of 4% improved the overall acceptance, but its increasing to more than this value decreased the overall acceptance of the samples. The results of optimization of overall acceptance, calorie, protein, total solid and the cost of the product showed that the best values of fat and MPC in vanilla ice cream are 3.53 and 3.58% respectively. In comparison to the regular ice cream (10% fat) the calorie and the cost of the product with optimized formulation was 23 and 1.7% lower respectively and its protein content was 44.13% higher.    

Keywords: Ice Cream, Milk Protein Concentrate (MPC), Fat, Optimization

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