Use of optimized microparticulated whey protein in the process of reduced-fat spread and petit-suisse cheeses

Abstract

Microparticulated whey proteins (MWP) are colloidal particles widely used as a fat mimetic in several reduced-calorie dairy products. The use of MWP is widely recognized to enhance nutritional value of food products maintaining or improving sensory acceptability by the consumer. The aims of this work are to optimize the production process of MWP by evaluating temperature and homogenization pressure through a central composite design (90 °C–140 bar); and to evaluate the use of the optimized MWP in the production of reduced-fat spread and petit-suisse cheeses. Results of spread and petit-suisse cheeses elaboration with partial fat substitution (until 40% wt) and control sample without substitution showed that the magnitude of viscosity and rheology parameters were dependent on MWP concentration. Based on a sensory characteristics test, 5% low-fat spread cheese, and 10%–40% low-fat petit-suisse cheese displayed higher acceptability scores. This study confirms the potential of MWP for producing low-fat dairy products.