The aim of this investigation was to examine the possibilities of fresh cheese production from partly skimmed milk (1.8 % fat), enriched with whey proteins from ultrafiltred (5-7.8 % proteins) sweet whey, coagulated at 90 degrees C. The chemical composition, acidity, apparent viscosity, yield and sensory properties of the experimental cheese samples obtained were compared to those of control fresh cheese and control whey cheese, as well as to their mixture. The total solids quantity, especially the fat content in total solids, and the acidity of experimental cheese samples were lower, when they incorporated a higher quantity of coagulated ultrafiltered whey. When the milk + UF-whey ratio was 2:1, and when coagulated UF-whey proteins were added to pasteurized milk before fermentation or to milk coagulum after fermentation, the obtained experimental cheese samples had sensory properties similar to those of control fresh cheese, and a higher mass yield (by about 20 %).
