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Attempt in use of skim milk powder and filled milk, for the manufacture of Cheddar cheese


Attempt in use of skim milk powder and filled milk, for the manufacture of Cheddar cheese



Scienza e Tecnica Lattiero Casearia 25(5): 187-201



Cheddar cheeses were made from (i) fresh milk containing 3% fat (control), (ii) reconstituted milk made from dried skim-milk + fresh cream and (iii) filled milk in which hydrogenated cotton seed or soya bean oils were used in place of the butterfat. Cheese made from (ii) and (iii) contained more moisture, higher soluble and amino N contents and higher fat acidities but less fat than the control cheeses.

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Related references

Studies on the manufacture of skim milk Cheddar cheese. II. Effect of the temperature of cooking curd upon the water content and quality of semi-skim milk Cheddar cheese. Bull. nat. Inst. agric. Sci, Japan 29(3): 89-94, 1954

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