mousse products, gelatin and collagen can add value through their foaming, stable, and water-binding properties, giving mousse a better taste and stability. These properties of gelatin ， Gelatin is widely used in dairy products as a multifunctional food additive, thanks to its unique physical and chemical properties. It plays an important role in the production and processing of dairy products.

Firstly, gelatin helps prevent the precipitation of whey in dairy products. Whey is a liquid component that can separate during storage, affecting the stability and appearance of the product. Gelatin forms hydrogen bonds to successfully prevent whey precipitation and avoid casein contraction, thus improving the organizational state and stability of the finished product. It also provides stable conditions for casein, protects colloid, and enhances emulsification stability, allowing dairy products to remain stable during storage and transportation without oil and water separation.

Additionally, gelatin stabilizes foam in dairy products by forming a thin layer covering fat spheres and air bubbles. This reduces external influences on air pressure within the bubbles, achieving stable emulsification essential for manufacturing cream and ice cream. Gelatin's thickening and water binding effects produce a perfect taste with lasting stability in dairy products like yogurt. Its excellent properties help extend shelf life by preventing dehydration-induced shrinking while improving foam quality."

Finally, in the production of ice cream and sorbet, gelatin's stable and foaming properties create the perfect structure and taste, preventing the formation of ice crystals. When used alongside other stabilizers, gelatin provides a very slow melting speed and a unique texture to the finished product, enhancing the consumer experience. In w mousse to retain its original texture and appearance during storage and transportation.

In conclusion,the application of gelatin in dairy products not only improves the texture and taste but also extends its shelf life, making it play an important role in the dairy industry. By properly utilizing the properties of gelatin, dairy manufacturers can produce more stable, tastier, and healthier dairy products to meet the needs of consumers.

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