The purpose of this study was to coagulate whey protein by heat denaturation, recover it, and use it in food products. Fresh liquid whey at pH 4.5 was heated at 90°C for 20 minutes. Heated whey was cooled to room temperature (about 25°C) and centrifuged 15 minutes at 750xg. About 42 percent of the protein was recovered. The mean particle diameter of the sedimented material was 29.5μ. Electrophoresis indicated that blood serum albumin and 3-lactoglobulin were essentially precipitated while some a-lactalbumin remained in suspension. The sediment was collected and used as a basic matrix in sandwich spread and as a partial replacement of NFDM in ice cream. The products showed desirable quality when examined by sensory panels. Up to 30 per-cent of the NFDM in ice cream could be replaced
