Cheese Analogue (CA) is the term that can be described as a cheese-like-product produced
from the partial or complete substitution of components such as milk, milk fat, or milk protein …

In recent years, interest in whey and whey preparations has considerably increased. Whey
and whey preparations are so called" forgotten treasure" and, because of their unique …

The objective of this study was to examine the effect of inulin as a fat replacer on selected
physicochemical properties and microstructure of acid casein processed cheese analogues …

The objective of this work was to examine the texture, viscosity, rheological properties and
meltability of processed cheese analogues prepared using only acid casein (AC) or rennet …

The effect of trisodium citrate (TSC), tetrasodium pyrophosphate (TSPP) and sodium
hexametaphosphate (SHMP) at different concentrations (2.0, 2.5 and 3.0%) on the …

The functional properties of polymerised whey proteins may be similar to those of
emulsifying salts; they are able to thicken the cheese mass, bonding the ingredients due to …

Scientific studies indicate that the intake of dietary fat and saturated fats in the modern
Western diet is excessive and contributes adversely to health, lifestyle, and longevity. In …

The aim of this paper was to investigate the effect of whey protein isolate (WPI) and
polymerised whey protein isolate (WPP) addition on physicochemical properties of …

Industrial waste management is critical to maintaining environmental sustainability. The
dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey …

Abstract Model processed cheeses with variable protein (10–20%, w/w, total protein/18–
45% protein-in-water) or fat concentrations (0–40%, w/w, total fat) were prepared. With …