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). Microparticulated 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.