Double emulsions fortified with plant and milk proteins as fat replacers in cheese

The aim of this work is to investigate the possibility producing low-fat cheddar cheeses using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions were produced by dissolving various proteins as aqueous phase. An increase protein concentration led smaller droplet size (down 128 nm). Three low fat (LF) containing produced. addition whey in inner phase emulsion, a decrease fat, from 17% 15.8% (WPI), and salt cheese. cheese showed lower hardness, oil loss compared LF cheeses. proposed fat-based high encapsulation efficiencies could have potential applications many dairy other food products.