1. The body and texture of ice cream are improved by the replacement of dry skimmilk by sodium caseinate sols. This improvement was shown up to 2.5 to 5.0 percent replacement, depending on the composition of the mix.

2. The flavor of ice cream was progressively improved by the replacement of dry skimmilk by sodium caseinate sols up to 3 to 4 percent replacement, depending on the composition of the mix.

3. This flavor improvement was due to the careful pH control used in the preparation of the sodium caseinate sols.

4. The type of melting of the ice cream was altered by the replacement of dry skimmilk by sodium caseinate sols.

5. The use of sodium caseinate sols increased the initial and maximum overrun and decreased the whipping time of the ice creams produced.

6. The curves for whipping time show that from 1.5 to 3.0 percent replacement of dry skimmilk by the sodium caseinate sols is necessary to effect sufficient improvement in whip to warrant their use. A 3 percent replacement would be necessary with a mix containing 14 percent fat and 10 percent serum solids.

7. The use of sodium caseinate preparations as additional solids, i.e., in addition to the amounts of serum solids (8 to 10 percent) commonly used by the trade, has been suggested. The amounts of milk protein that would be required to yield sufficient improvement in whip and in body and texture score would, in the light of the figures presented, be large enough to make their use questionable.