Functional Characteristics of Process Cheese Product as Affected by Milk Protein Concentrate and Micellar Casein Concentrate at Different Usage Levels

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The objective of the study was to determine the impact of milk protein concentrate (MPC) and micellar casein concentrate (MCC) on the functionality of process cheese products (PCP). Three replicates of PCP formulations at two usage levels were produced from three different batches of MPC and MCC. Each formulation was manufactured in a Rapid Visco Analyzer (RVA). The study demonstrated that usage level as well as type of ingredient both affected final manufacturing viscosity in RVA, unmelted and melted characteristics of PCP manufactured in RVA. The PCP manufactured using MPC was soft compared with those made using MCC. Overall, PCP made using MCC at higher usage levels was firm and did not melt, whereas the unmelted and melted characteristics of PCP made using MCC at lower usage levels was similar to that of PCP made using MPC at higher usage level.

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International Dairy Journal



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