الفهرس 
Studies on whey protein fractions
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Abstract
The present investigation was carried out to study some important functional properties of whey protein concentrate (WPC), Ý-lacto globulin (Ý-lg) and Ü-lactalbumin (Ü-la) such as foaming, emulsifying, water absorption capacity and oil absorption capacity. These properties are those physico-chemical characteristics which affect their behavior in food so they are very important during process and production of most commercial food products. Whey protein concentrate (WPC), Ý-lactoglobulin (Ý-lg) and Ü -lactalbumin (Ü -la) were used as as foaming and emulsifying agent in manufacturing Ice milk by partial replacing of the skimmed milk powder(SMP) .While 2% of SMP, WPC, Ý-lg and Ü-la were added individually in manufacture of whipped cream. The effect of these fractions on the resultent products