Attempts to minimise fat content in popular food products have been made in the past. Research shows that microcoagulated forms of whey proteins can replace fat; they are capable of thickening the cheese mass and act as fat mimetics. This study investigated the effect of whey protein microcoagulates, as a fat replacer, on the textural, rheological properties, meltability, and microstructure of model processed cheese prepared using acid casein. Partial replacement of anhydrous milk fat with whey protein microcoagulates (3e8%) increased hardness and viscosity of model processed cheeses. Storage modulus (G0) was higher than the loss modulus (G00 ) during the whole experiment. The observed change in physicochemical properties, demonstrated by higher viscosity or ample meltability, suggests that whey protein microcoagulates can be utilised as a potential fat replacer in processed cheese.