Whey protein microparticulate application in processed cheese technology

We have developed the possibility of replacement of processed cheese traditional fat-containing components (butter and sour cream) by whey protein micro particulate. Validation of microparticulate mass fraction in pasty processed cheese has been made in accordance with organoleptic, physical - chemical and rheological indicators of the finished product. Cheese consistency is of the highest importance, as it is one of the basic indicators of its quality, which in uences the consumers demand. Cheese consistency becomes softer and more ductile with increasing of microparticulate mass fraction. Organoleptic estimation indicators correlated with the results of rheological data of processed cheese samples. The researches done allowed making the conclusion that whey protein micropartucate rational mass fraction is 15%. The developed technological solution of processed cheese production differs from traditional one by implementation of additional procedures of microparticulate receiving. The advantage of new technology is the replacing of expensive ingredients by the product of whey processing, increasing of nutrient and biological value, decreasing of calorie value and cost price of the developed processed cheese in comparison with traditionally produced ones.

whey protein microparticulate, processed cheese