Butter milk (BM). fal globule membrane (FGM) or whey protein concentrate
(WPC) were useo at different levels (15, 25 and 50%) 10 repl ace mill< solids not fat
(M~NF) in nonfat ice milk mixes. The control and treated mixes contained 0.52% fat.
13% MSNF. 14% sugar and 0.7% gelatin.                I       Analysis of nonfat ice milk mixes Showed higher whipping abilites and 'Visdosity, while lower specific gra'Vily, weight per gallon and freezing point in mixes
containing FGM and BM than in control, while WPC mixes showed an opposite trend
excep\ \he freezing point. This differences were proportional to the replacement ratios.
Nonfat ice milk analysis showed an increase In melting resistance of all treatments
compared with the control. On the other hand, nonfat ice milk made with 6M or FGM
had lower specific gra'Vity and weight per gallon than the ice milk made with WPC and
control. The overrun of product increased with using FGM and 6M up to 50%
repacement 0( MSNF, wh1e ~ ~ I'.iItI uslrg V\'PC up to 25% cnty. The highest score for sensoric evaluation was gi'Ven to nonfat ice milk from
diff~rent treatments than control, specially those containing 50% FGM. with, good
na'Vour and smooth texture, while, replacement of 50% MSNF by WPC ga'Ve powdery
navor and coarse texture of the product. The use of stevla teaves extract or steviana diel sucrose had benilicat effect in improvernent of physlCal and organolep\ic properties o!
the frozen product, beside, decreasing of its calorie value. It could be concluded that using FGM as MSNF replacer and stevia sweetner
as sucrose subStitute in the producOOn of Iow-<:abrie ice milk is very impor1an1.