** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** WITH INCREASING AWARENESS OF SUSTAINABILITY AND HEALTHY DIETS, THE DEVELOPMENT OF PLANT PROTEIN-BASED FAT REPLACERS TO PROVIDE SOFTNESS AND LUBRICATING EFFECTS TO LOW-FAT OR FAT-FREE PRODUCTS HAS GATHERED SIGNIFICANT ATTENTION. HOWEVER, THE PRODUCTION OF THESE FAT REPLACERS IS ENERGY-INTENSIVE DUE TO PROLONGED HEATING AT HIGH TEMPERATURES, LIMITING THEIR POTENTIAL FOR FOOD APPLICATIONS. THEREFORE, REDUCING ENERGY CONSUMPTION IS ESSENTIAL TO ENHANCE THEIR USE IN FOODS.IN THIS PROJECT, PLANT PROTEIN IS PARTIALLY HYDROLYZED BY A PROTEASE, FOLLOWED BY GENTLE HEATING TO FORM AGGREGATES AS FAT REPLACERS. THE PHYSICOCHEMICAL PROPERTIES OF THE PROTEIN HYDROLYSATES AND THEIR AGGREGATES ARE CHARACTERIZED TO UNDERSTAND THE INCREASED AGGREGATING CAPACITY OF THE HYDROLYSATES. THE RESULTING FAT REPLACER IS THEN INCORPORATED INTO SKIM MILK TO PRODUCE FAT-FREE CREAM CHEESE. THE QUALITY ATTRIBUTES OF THE CREAM CHEESE, SUCH AS APPEARANCE, TEXTURE, AND HEAT-MELTING BEHAVIOR, WILL BE TESTED. TO SCALE UP PRODUCTION, AN EXTRUSION PROCESSING IS USED. A TECHNO-ECONOMIC ANALYSIS OF THE PROCESS IS CONDUCTED TO CALCULATE THE ENERGY CONSUMPTION AND PRODUCTION COSTS RELATIVE TO TRADITIONAL TECHNOLOGIES. THIS PROJECT ALIGNS WITH THE PROGRAM'S PRIORITIES BY ENHANCING SUSTAINABILITY AND FOOD QUALITY ATTRIBUTES THROUGH ADVANCED PROCESSING AND BIOPROCESSING TECHNOLOGIES.