Studies on cheese manufacture from partly reconstituted skim milk powder: 1. the quality and shelf-life of soft cheese prepared from cow's milk with 10% and 20% reconstituted skim milk powder
2001
Ranas, M.C.C. | Dulay, T.A.
A study was conducted to determine the quality and shelf-life of soft cheese prepared from fresh cow's milk with reconstituted skim milk powder containing 10 percent total solids. Results of the study indicated that acidity, solids-non-fat and total solids of raw milk before and after pasteurization were not significantly different among lots. Fat content of raw milk differ significantly among lots. The microbiological plate count of raw milk before and after pasteurization indicated that the milk is of good quality. The addition of reconstituted skim milk powder did not affect fat losses in the whey. The pH, percent moisture and salt of soft cheese in all lots did not differ with each other. Percent fat, however, differ significantly among lots. The percentage yield of soft cheese was significantly affected by the addition of reconstituted skim milk powder. Mean scores for flavor and aroma, body and texture, color and general acceptability were not significantly different among lots. Cheeses kept at refrigerations temperature lasted longer than cheeses kept at room temperature. The method of soft cheese preparation did not affect the shelf-life of the cheeses produced. The study demonstrated the possibility of using reconstituted skim milk powder in the manufacture of soft cheese without necessarily altering cheese quality and acceptability
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