Dhia Ibrahim Jerro Al-Bedrani - Department of Dairy Sciences and technology, College of Food Science, AL-Qasim Green University, Iraq
Sakena Taha Hasan - Department of Food Sciences and technology, College of Food Science, AL-Qasim Green University, Iraq
Abdali Altaie - Department of Dairy Sciences and technology, College of Food Science, AL-Qasim Green University, Iraq
Ali Ahmed Alqotbi - Department of Dairy Sciences and technology, College of Food Science, AL-Qasim Green University, Iraq

This study was conducted to determine the effect of using whey protein concentrate (WPCs) as a fat replacer and its role on improvement physicochemical and sensory properties of low fat soft cheese by adding (WPCs) as a fat replacer with different ratios (1.0, 1.5, 2.0, 2.5%) to bovine skim milk in four treatments (W2, W3, W4, W5) respectively, beside cheese control treatment (W1) which made from whole bovine milk, Chemical tests were included the percentage of moisture, protein, fat Lactose and ash. Chemical test were included percentage of total acidity, pH, springiness and compression ability beside cheese yield percentage, total energy and sensory evaluation after cheese making and in storage time at (5 ±1) °C after 14 days. Results showed that all (WPCs) treatments lave high moisture percentage compared to control treatment also decrease moisture values of all treatments with storage. Results also show decreasing fat in all treatments that made from skim milk with (WPCs). Lactose percentage were converged in all treatments. Also results showed increased total acidity and decreased pH in (WPCs) addition treatments. Microbiological result showed increasing total count in (WPCs) addition treatments compared with control. Also results showed that adding (WPCs) improved springiness and compression ability and increased cheese yield. On improved by added WPCs.

Low fat, Cheese quality, Whey protein concentrate, Fat replacer