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

DOI JASI Web Site 13 References
  • Suzuki Manabu
    Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.
  • Asano Yuzoh
    Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.
  • Fujita Haruko
    Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.
  • Inoue Naoyuki
    Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.
  • Abe Tadahiro
    Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.
  • Ochi Hirosi
    Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.
  • Koishihara Hirosi
    Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd.
  • Iwatsuki Keiji
    Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd.

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Other Title
  • 低脂肪のプロセスチーズ物性に及ぼすホエイタンパク質濃縮物添加の影響
  • テイシボウ ノ プロセスチーズ ブッセイ ニ オヨボス ホエイタンパクシツ ノウシュクブツ テンカ ノ エイキョウ

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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.

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