Abstract: This papermainlystudiedtheeffects ofdifferentdosages andkinds ofla ctoproteinonthequalityofwhippin g cream.The results indicated that in crasing dosages of lactoprotein cou ld improve the stability,strength a nd the con-tractivedehydrationofthewhippin gcream.Nevertherless itcausedthe worseningoftheinstantthawness greasier taste,and made little effects on expansivity and whipping time of the cream.The optimumdosage of lactoprotein was a bout 1.0%.Withconstant dosage of lactop rotein,the increased addition of ca sein couldimprove the water -retain ing,sta-bility and strength of the whipping c reamfoam,but decreased the instant thawness and expansivity of foam.In creased additionoflactoalbumincouldimpr ovetheinstantthawness,lusterand exquisitedegree,reducethegreasiness taste,yet worsen the stability,strength andt he contractive dehydraion of the whi pping cream,and extendthe whipping time.The results showed that the optimumratio of casein to lactalbuminwas 2∶1?

Key words: Lactoprotein , Whipping cream , Quality