The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda.

摘要

The effect of added microparticulated whey protein (SimplesseReg.) on textural and thermophysical properties of fat-reduced semihard cheese type Gouda was investigated. Full-fat, reduced-fat and low-fat cheeses were manufactured of comparable moisture content, each made of control milk and milk systems containing 1% SimplesseReg., respectively. Whey protein particles improved textural properties of reduced-fat and low-fat cheese. Meltability and flowability were significantly enhanced by an increased fat level, SimplesseReg. addition and ripening time. The results emphasise the role of microparticulated whey proteins acting as an inert filler within the composite cheese matrix and allow textural and thermophysical properties of fat-reduced cheeses to be adjusted towards cheese with higher fat content