Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta cheese yield and composition

The dairy industry exploits different processes to increase the value of whey protein (WP). Micro-particulated whey proteins (MWP), which are colloidal particles formed by controlled aggregation of WP, are widely used in low-fat products. The aim of the present study was to evaluate the effects of MWP concentration (0.0-4.0%, v/v) and different protein-to-fat ratios (PFRs) on milk coagulation process, cheese yield and composition of Caciotta cheese. Samples of cheese were analysed after 10 d of ripening. The increment of PFR affected rennet coagulation time. Moreover, cheese yield decreased as the level of fat decreased, and it was greater in low-fat cheese (high PFR) with 4.0% MWP than in low-fat cheese with 3.0% MWP. No differences were detected for cheese yield in standard and high-fat cheese (standard and low PFR) across MWP concentrations. The stable composition of low-fat Caciotta suggests the possibility to include MWP as fat replacer