the higher apparent viscosities seen for the WPI samples were similar to those detected by Ohmes et al. [ 11] for non-fat ice creams supplemented with Prolo 11. The. authors reported that ice creams containing 4.8% of three. diVerent whey protein fat replacers (Dairy Lo, Prolo 11,. Simplesse) in place of milk fat had signiWcant eVect on the. increase in viscosity of non-fat ice cream (P