Abstract
The aim of this study was to determine the impact of microparticulated whey protein (MPWP), used as a fat replacer, on the physicochemical and sensory properties of reduced fat, washed curd, cheese and cheese puffs obtained by vacuum microwave drying (VMD). The physicochemical characteristics of finely ground cheese puffs were also evaluated. Reduced‐fat cheese with MPWP addition did not affect most of the characteristics of the cheese and ground puffs. However, its influence on the characteristics of puffs was noted. Reduced‐fat cheese without MPWP has proven to be the best raw material to produce microwave vacuum‐dried puffs. Finally, this research suggests that vacuum microwave drying can be a promising solution for production of cheese puffs and that finely ground puffs can also be used as potential ingredients in food formulations.
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