Tests were conducted to assess use of micellar casein obtained by ultrafiltration of milk as a functional ingedient in hand-crafted ice cream. 4 batches of ice cream were prepared: a control batch made with mono/diglyceride emulsifier, and batches made without these emulsifiers but with micellar casein at 0.15, 0.22 or 0.3 g/100 g. Viscosity measurements showed no significant difference between the control ice cream mix and those made with micellar casein. Measurement of overrun, melting resistance and structure of ice creams prepared from these mixes showed that micellar casein had functional properties which permit its use in the replacement of mono/diglycerides, and as an emulsifier for use in ice cream.
