Improvement of low fat Cheddar cheese texture using whey protein isolate aggregates

Abstract

Two microparticulated whey protein fat mimetics were developed using the addition of lambda carrageenan to reduce whey protein aggregate size to approximately 2-10um. Interactions between the lamdba carrageenan and whey protein were analyzed using SDS-PAGE. Results suggest lambda carrageenan is not bound to the whey protein and that the aggregates were stabilized by disulfide bonding between the proteins. The fat mimetics were added to low fat Cheddar cheese at two addition rates and tested at one and two months of aging. Addition of fat mimetics produced a weaker cheese gel and produced no improvements in textural qualities as analyzed using rheological techniques. Low additions of fat mimetic produced a firmer texture. Though not significantly different than the low fat control, high addition rates of fat mimetic showed promise in improving texture, and confocal microscopy images suggest a disruption of protein structure with the high addition rates.