The aim of the work was to estimate the effect of whey protein concentrate (WPC80, 2–8 g/100 g) on physicochemical properties of processed cheese sauces obtained on the basis of acid casein (AC) and coconut oil (OCO) or anhydrous milk fat (AMF). Experiments proved that the use of coconut oil and anhydrous milk fat with addition of different contents of whey proteins affected the structure and appearance of processed cheese sauces. Increasing the concentrations of WPC80 increased the hardness and adhesiveness (OCO: 2–7 g/100 g WPC80; AMF: 2–8 g/100 g WPC80), as well as apparent viscosity (OCO: 2–7 g/100 g WPC80; AMF: 2–8 g/100 g WPC80) of cheese sauces. Storage modulus (G′) was higher than the loss modulus (G") during the whole experiment (in both types of sauces). The color intensity of all evaluated products was characterized from light to dark creamy. The density of processed cheese sauces with OCO was higher than that of samples with AMF, while the water activity did not change with increasing the WPC80 content (P > 0.05).