The effect of microparticulated whey protein on the characteristics of reduced-fat cheese and of the corresponding microwave vacuum-dried cheese puffs and finely ground puffs

The aim of this study was to determine the impact of microparticulated whey protein (MPWP), used as a fat replacer, on the physicochemical and sensory properties of reduced fat, washed curd, cheese and cheese puffs obtained by vacuum microwave drying (VMD). The physicochemical characteristics of finely ground cheese puffs were also evaluated. Reduced-fat cheese with MPWP addition did not affect most of the characteristics of the cheese and ground puffs. However, its influence on the characteristics of puffs was noted. Reduced-fat cheese without MPWP has proven to be the best raw material to produce microwave vacuum-dried puffs. Finally, this research suggests that vacuum microwave drying can be a promising solution for production of cheese puffs and that finely ground puffs can also be used as potential ingredients in food formulations.

Automated summary

The study found that the addition of microparticulated whey protein to reduced-fat cheese had little impact on the characteristics of the cheese and ground puffs, but did influence the characteristics of the puffs. Reduced-fat cheese without MPWP was shown to be the best raw material for producing microwave vacuum-dried puffs. Vacuum microwave drying is suggested as a promising solution for producing cheese puffs, with finely ground puffs also having potential as ingredients in food formulations.