Table 2. Phase separation of white-brined cheese emulsions after 0 and 60 min

Samples	MWP based on DM (%)	Precipitated phase (%)		Liquid phase (%)		Fat phase (%)
Samples	MWP based on DM (%)	0	60	0	60	0	60
FF 25	-	No phase separation observed
RF 25	-	No phase separation observed
	5
	10
	15
	20
RF 20	-	No phase separation observed
	5
	10
	15
	20
RF 15	-	36.66±0.01^a	35.67±0.23^a	60.02±0.83^a	60.59±0.58^a	3.08±0.04^b	3.23±0.52^b
	5	36.67±0.06^a	35.83±2.10^a	58.89±2.12^a	60.43±2.25^a	3.46±0.59^ab	3.65±0.18^b
	10	36.66±0.70^a	37.85±2.78^a	57.84±0.06^a	57.55±2.47^a	4.10±0.07^a	4.40±0.32^a
	15	37.47±0.42^a	36.45±0.09^a	57.95±0.24^a	58.78±0.15^a	3.92±0.20^ab	4.20±0.10^ab
	20	37.57±0.34^a	36.75±1.44^a	58.22±1.44^a	59.26±1.37^a	3.93±0.54^ab	3.82±0.11^ab

The results are presented as mean±SD.
Means with the different letter in the column for reduced-fat cheese emulsion sample group with 15% DM having different MWP are significantly different (p<0.05).
MWP, microparticulated whey protein; FF 25, full-fat cheese emulsion with 25% DM; RF 25, reduced-fat cheese emulsion with 25% DM; RF 20, reduced-fat cheese emulsion with 20% DM; RF 15, reduced-fat cheese emulsion with 15% DM.