Abstract
A study was conducted to improve the yield of cheese and make reduced fat cheese by incorporating whey proteins. Whey protein dispersions were prepared by heating whey at 95°C and pH 4.6, then removing excess serum and homogenizing part of the whey protein. Cheeses were made from standardized milk and standardized milk with homogenized and non‐homogenized protein dispersions. Cheeses were also made from standardized milk, reduced fat milk and reduced fat milk with homogenized protein. Adding whey proteins improved the yield, but lowered the retention of fat. Homogenization of whey proteins improved fat retention and yield. The dry matter increase was due to increased solids‐non‐fat. Reduced fat cheese gave lower yields, which were partially offset by adding homogenized whey proteins. Physical and sensory properties of reduced fat cheeses made with homogenized whey proteins were similar to the control.
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