Effect of whey protein concentrates on texture, meltability and microstructure of acid casein processed cheese analogs

The effect of different whey protein concentrates (WPCs) addition on the texture, meltability and microstructure of processed cheese analogs obtained from an acid casein (AC) was examined. Hardness of processed cheese analogs increased significantly with increased casein concentration. The addition of whey concentrates (WPC 35 and WPC 65) to processed cheese analogs produced harder cheeses than cheese analogs obtained solely from AC. Cheese analogs with the addition of 3 % WPC 35 exhibited the highest hardness. Processed cheese analogs obtained with addition of whey concentrates were much more cohesive than cheese analogs obtained solely from AC, but their cohesiveness decreased with increased concentration of whey products. Meltability of processed cheese analogs decreased with increase of AC or WPC concentration, but still their melting properties were very good. Processed cheese analogs obtained with 1 % of WPC addition exhibited fine stranded network whereas cheese analogs with 3 % of WPC addition presented particulate, much more unhomogenous network. This structure was probably responsible for decreased cohesiveness.