Abstract: Disclosed is a method of fractionating ?-lactalbumin from ?-lactoglobulin in whey or whey protein concentrate. The method includes the steps of contacting whey or whey protein concentrate with a complexing agent so that the complexing agent forms insoluble complexes with ?-lactoglobulin present in the whey or whey protein concentrate. The insoluble complexes are then separated from the whey or whey protein concentrate, thus yielding a precipitate that is predominately ?-lactoglobulin and is substantially devoid of ?-lactalbumin, and a supernatant that predominately ?-lactalbumin and is substantially devoid of ?-lactoglobulin.

Abstract: A frozen yogurt is prepared containing an admixture of cream, condensed skimmilk, sucrose, corn sweetener, stabilizers and 30-50% fluid acid whey based on the total weight of the admixture. In preparing the yogurt, a mixture of the condensed skimmilk and cream is pasteurized and fermented with a yogurt culture. The resulting fermented mixture is mixed with a pasteurized mixture of the sucrose, corn sweetener, stabilizers and fluid acid whey and the resulting mixture is homogenized and frozen to produce the frozen yogurt.