Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigation of physicochemical and color characteristics of low-fat whey-less ultrafiltrated cheese and optimizing of production formulation

Document Type : Original Research

Authors
Hossein Jouyandeh
Heydar Rafiee
Mitra Ghodsi Sheikhjan
Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan
10.48311/fsct.2026.83868.0
Abstract
Whey is a precious byproduct of the cheese industry, which leads to a decrease in production yield, environmental problems, and loss of high nutritional value proteins. Innovation in the cheese industry and the use of novel methods are particularly important in retaining the whey and producing whey-less cheese with high protein value. The current research aimed to produce low-fat whey-less cheese, evaluate its characteristics, and optimize the formulation of this valuable product. Whey-less cheese treatments were determined using a mixture design. Independent variables included cream (20-30%), milk protein concentrate powder (MPC: 5-15%), and whey protein concentrate powder (WPC: 10-20%). Responses included pH, syneresis, and color factors (L*, a*, and b*). According to the results, pH decreased with increasing the amount of cream, but it represented an increasing trend with increasing MPC and WPC percentages. The syneresis of the product significantly increased by increasing the amount of cream, but this factor significantly decreased by increasing the amount of WPC. All samples were at an acceptable level in terms of color factors (lightness, greenness, yellowness). The optimal formula of whey-less cheese was predicted as 22.60% cream, 9.40% MPC, and 13% WPC through Design Expert software. The response factors consisted of pH 4.65, syneresis 10.3 ml, L* 17.70, a* 2.62 and b* 18.72.
Keywords
Fat replacer
Cream
Whey protein concentrate powder
Milk protein concentrate powder

Subjects

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