Multidimensional proteomic, lipidomic, and sensory evaluation of reduced-fat Kashar cheese enriched with buttermilk powder as a protein-based fat replacer

This study investigated the use of buttermilk powder (BMP) as a protein-based fat replacer and functional additive in the production of reduced-fat Kashar cheese. Low-fat (LF) and half-fat (HF) formulations were supplemented with BMP at concentrations of 2.5%, 5.0%, and 7.5% (w/w) and compared to full-fat Kashar cheese (FF) as a control. The objective was to evaluate the effect of increasing BMP concentration on the biochemical characteristics of Kashar cheese. Cheese samples were examined during ripening using proteomic and lipidomic analyses, as well as Quantitative Descriptive Analysis (QDA) for sensory evaluation. BMP addition was associated with increased firmness and modified textural attributes such as decreased adhesiveness, cohesiveness, chewiness, and gumminess, while springiness remained comparable to control samples. The inclusion of BMP contributed to improved nutritional quality and influenced the protein and lipid degradation pathways. Multivariate statistical methods—including Principal Component Analysis (PCA), Hierarchical Cluster Analysis (HCA), and Partial Least Squares Regression (PLSR)—revealed that BMP level played a decisive role in determining textural and sensory profiles. The 5.0% addition level was particularly effective in maintaining textural integrity and sensory acceptability, while contributing to the nutritional enhancement of the cheese. In conclusion, the use of BMP, a valuable by-product of butter production, not only supports waste valorization within the dairy industry but also offers a sustainable approach for the development of nutritionally enhanced reduced-fat products.