Effect of Whey Protein Concentrate Addition on the Physical Properties of Low Fat Processed Cheese

Low fat processed cheeses were prepared with variable fat content while holding water content constant using two natural cheeses having different fat content. These physical properties of the processed cheeses were evaluated by sensory and instrumental analyses. The effect of whey protein concentrate (WPC) addition on the physical and formation structure of low fat processed cheeses was investigated. The use of WPC as a fat replacement was also examined. The sensory hardness of processed cheeses increased with decreasing fat content. Likewise, the maximum load in the compressive test showed the same pattern. Scanning electron microscope (SEM) observation of the cheese finer network structures for higher WPC content. Comparison of the addition of two WPCs with different degrees of heat denaturation showed that the maximum load of both processed cheeses decreased and hardness of sensory evaluation was "soft", but the network structure differed for the two processed cheeses. (Received Jun. 23, 2011 Accepted Nov. 29, 2011)