Textural, rheological and melting properties of acid casein reduced-fat processed cheese analogues

The aim of this paper was to obtain and evaluate the texture, rheological properties and meltability of an acid casein reduced-fat processed cheese analogues. Acid casein was added in direct replacement of anhydrous milk fat to obtain a high protein product, designed primarily for people intending to lose excessive fat tissue and physically active people. The increase in acid casein content (12-20%) and decrease in anhydrous milk fat content (30-10%) caused significant increase of hardness and adhesiveness of processed cheese analogues. Further increasing of the casein content (22%) and lowering content of anhydrous milk fat (5%) caused a significant decreases in hardness and adhesiveness of the cheeses. All tested processed cheese analogues were characterized by high meltability and good cohesiveness. it was observed that meltability and cohesiveness of cheese samples obtained with the 20-22% of casein and 10-5% of fat content were comparable to full-fat sample. The increase in casein content (12-22%) and a decrease in fat content (30-5%) decreased viscosity of all processed cheese analogues and the maximum value of the tan (3) observed during the cheese melting.