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

中文翻译：

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用植物蛋白和牛奶蛋白强化的双重乳液作为奶酪中的脂肪替代品

摘要 这项工作的目的是研究使用富含牛奶或植物蛋白的双重乳液生产低脂切达干酪的可能性。初级 w/o 乳液是通过将各种蛋白质溶解为水相来生产的。蛋白质浓度的增加导致乳液具有更小的液滴尺寸（低至 128 nm）。生产了三种含有富含蛋白质的双乳剂的低脂 (LF) 奶酪。在双重乳液的内部水相中添加乳清蛋白，导致奶酪中的脂肪和盐从 17% (LF) 减少到 15.8% (WPI)。与LF 切达干酪相比，具有双重乳液的干酪表现出较低的硬度和油损失。