The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during storage

Abstract

Boru-type Künefe cheeses were produced from standardised cow milk (fat ratios: 2, 1.5, 1, 0.5%) using whey protein concentrates (whey protein ratios: 0, 0.5, 1, 1.5%, respectively) and stored at 4 °C for 90 days. The composition, proteolysis, texture, meltability, microstructure, and sensory properties of cheeses were examined during storage. The effects of using different fat and whey protein ratios were determined to be significant (p <0.05) on the composition (except pH), texture (except springiness and cohesiveness), meltability and sensory properties of cheeses. Storage period affected significant (p <0.05) pH, titration acidity, fat content, meltability values, odour score, hardness, texture (except springiness) and proteolysis properties. It was determined that there were differences in the microstructure of the cheeses. Overall, the cheeses produced with 0.5% whey protein and 1.5% fat milk were similar to the control cheese and determined the most suitable cheese in terms of some properties.