Yogurt And Cheese as Primary Models For Microparticulated Whey Protein Application: Systematic Review

This systematic review evaluates the application of microparticulated whey protein (MWP) and their derivatives as fat replacer in yogurt and cheese, based on synthesis of 15 studies. The findings consistently showed that MWP effectively mimics the functional properties of fat, offering promising solution for creating healthier, low-fat dairy products. In both yogurt and cheese models, MWP was found to significantly improve texture and rheology. It enhanced desirable textual attributes by forming a more compact, interconnected protein network. In yogurt, this also led to enhanced water holding capacity and reduced syneresis. The MWP's effectiveness is highly dependent on its specific characteristics, such as particle size and the ratio of native to denatured proteins. The microparticulated form is essential; simple protein isolates do not yield the same textural benefits. MWP also positively impacted sensory attributes. In yogurt, it imparted a smoother, creamier mouthfeel, resulting in higher overall sensory scores. In cheese, MWP generally improved functional properties by softening low-fat cheeses, restoring elasticity, or enhancing spreadability. Studies on petit-suisse, Caciotta, processed cheese, and Cheddar consistently showed better texture, higher moisture retention, and more cohesive microstructures compared to low-fat controls. While not always fully replicating the sensory profile of full-fat products, MWP-fortified low-fat versions consistently outperformed fat-free controls. Overall, MWP serves as a versatile, clean-label fat mimetic that successfully addresses the quality challenges of fat reduction, supporting the development of nutritious and appealing dairy foods.