Optimization of Non‐Whey‐Draining Fresh Cheese Based on Analytic Hierarchy Process and Response Surface Methodology: Physicochemical Properties, Microstructure, and Flavor Profile Analysis

This study was aimed at investigating the effects of whipping cream content (A), milk protein composition (B), homogenization pressure (C), and fermentation temperature (D) on sensory properties, whey separation rate, and viable cell count of non‐whey‐draining fresh cheese (WFC). The analytic hierarchy process (AHP), combined with response surface methodology (RSM), was explored to optimize WFC processing conditions. The results showed that the order of the effects was as follows: A > C > D > B. The identified optimal conditions were 43% whipping cream, 9% MPC SH20, 9% MPC 600A, 310 bar homogenization pressure, and 33°C fermentation, which yielded the highest overall score. WFC exhibited physicochemical parameters similar to those of traditional fresh cheese but with a higher whey/casein ratio. Over 21 days at 4°C, WFC showed increased viscosity and protein network density. A total of 40 volatile compounds were identified, with an improved variety and concentration of flavor compounds, particularly a higher abundance of acetoin, a key flavor compound, over the entire storage period. In conclusion, this study presents an innovative technique to produce high‐quality WFC.