The use of whey protein concentrates (WPC) of ovine/caprine origin in the manufacture of ovine ice cream (5% fat) was evaluated. Three ice cream mixes were prepared using ovine skimmed milk and cream, stabilisers/emulsifiers, mix of sucrose:fructose (50:50) and bovine skimmed milk powder (SMP) (35% protein; ice cream A), WPC 65% protein (ice cream B) or WPC 80% protein (ice cream C). Ice cream A melted faster than ice creams B and C, and presented higher overrun (76%), compared with ice cream B (46%) and ice cream C (36%); for hardness the opposite was true. Ice cream A was significantly brighter, ice creams B and C were more yellow. The flavour scores of ice cream B was similar to those of ice cream A. The substitution of bovine SMP with ovine/caprine WPC (65% protein) in ovine ice cream to produce a product with no ingredient of bovine origin seems to be feasible.

评估了绵羊/山羊来源的乳清蛋白浓缩物 (WPC) 在生产绵羊冰淇淋（5% 脂肪）中的用途。使用脱脂羊奶和奶油、稳定剂/乳化剂、蔗糖：果糖混合物 (50:50) 和牛脱脂奶粉 (SMP)（35% 蛋白质；冰淇淋 A）、WPC 65% 蛋白质（冰淇淋 B) 或 WPC 80% 蛋白质（冰淇淋 C）。与冰淇淋 B (46%) 和冰淇淋 C (36%) 相比，冰淇淋 A 比冰淇淋 B 和 C 融化得更快，并且表现出更高的膨胀率 (76%)；硬度正好相反。冰淇淋 A 明显更亮，冰淇淋 B 和 C 更黄。冰淇淋 B 的风味评分与冰淇淋 A 相似。