Effect of whey protein isolate (WPI) as a partial substitution of milk solids not fat (MSNF) in ice cream formula was investigated by replacing 1, 2, 3 and 4% of mix solid not fat. Mixes and resultant ice cream samples were evaluated for their chemical, physico-chemical, as well as the sensory quality attributes. There was no remarkable effect of adding WPI as partial substitution of skim milk powder (SMP) on total solids or fat percentages, while total protein, ash, and lactose content were significantly affected. Specific gravity was affected with the ratio of substitution in both mixes and resultant ice cream and therefore the weight per gallon and overrun percent was significantly changed in the samples. Also, freezing point of resultant ice cream was affected by implementing WPI in ice cream mix. However, the ice cream became smoother and highly acceptable by replacing MSNF with WPI up to 3%. From the data obtained, it could be recommended that ice cream can be produced with high quality by substituting MSNF with WPI up to 3%.

Effect of adding whey protein concentrate (WPC), β-Lactoglobulin (β-LG) and alfalactalbumin (α-LA) on the functional properties of Whipped cream was examined. Obtained results showed unchangeable values of pH, the highest pH was found when skim milk powder was used compared with other treatments. Higher overrun (%) was also found when β-Lactoglobulin (β-LG) and alfalactalbumin (α-LA) were incorporated in whipped cream than whey protein concentrate (WPC). Samples showed changeable values of whipping time .The sensory evaluation showed that treatment with alfalactalbumin (α-LA)was of the most acceptable flavor body & texture and appearance, as compared with other treatments .