A commercial ingredient, known asmi

A commercial ingredient, known asmicroparticulatedwhey protein
(MWP), has been developed as a potential texture modifier or fat replacer
in foods (Dissanayake, Kelly, & Vasiljevic, 2010; Dissanayake
et al., 2012; Saglam et al., 2011). This ingredient has been tested in a
range of food products, including cheeses (Meza, Verdini, & Rubiolo,
2010), yogurts (Janhoj, Petersen, Frost, & Ipsen, 2006; Sandoval-
Castilla, Lobato-Calleros, Aguirre-Mandujano, & Vernon-Carter, 2004;
Torres, Janhoj, Mikkelsen, & Ipsen, 2011; Torres, Rubio, & Ipsen, 2012)
and sauces (Liu, Xu, & Guo, 2007). The microparticulation process involves
denaturation and aggregation of a solution of native globular
whey proteins resulting in the formation of micron-sized protein particles.
The formation ofMWPs with the appropriate properties involves a
number of physical processes, including heating, shearing, extrusion
and pH adjustment (Dissanayake et al., 2012; Dissanayake &
Vasiljevic, 2009; Onwulata et al., 2006; Saglam et al., 2011).