In kulfi prepared with 70 % lactose hydrolyzed milk added with 7.8 % sugar 2 % oat flour and 1 % flaxseed oil, Whey Protein Concentrate (2, 4 and 6 per cent) was separately incorporated in order to enrich whey proteins to kulfi. The effect of this functional ingredient on chemical composition, sensory attributes and physical properties such as melting rate and penetration value were studied separately. As the level of supplementation of WPC increased from 0 to 6 per cent, moisture, fat, ash and the melting rate decreased whereas the protein content, specific gravity and penetration value increased significantly. 70 per cent lactose hydrolyzed kulfi with 4 per cent WPC was found better in physicochemical and sensory attributes.

Keywords : Kulfi, WPC, Whey Proteins, Functional and Sensory Properties.