The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese

Abstract

Attempts to minimise fat content in popular food products have been made in the past. Research shows that microcoagulated forms of whey proteins can replace fat; they are capable of thickening the cheese mass and act as fat mimetics. This study investigated the effect of whey protein microcoagulates, as a fat replacer, on the textural, rheological properties, meltability, and microstructure of model processed cheese prepared using acid casein. Partial replacement of anhydrous milk fat with whey protein microcoagulates (3–8%) increased hardness and viscosity of model processed cheeses. Storage modulus (G′) was higher than the loss modulus (G″) during the whole experiment. The observed change in physicochemical properties, demonstrated by higher viscosity or ample meltability, suggests that whey protein microcoagulates can be utilised as a potential fat replacer in processed cheese.