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1358–1368 N. Moiseev, E. Suchkova, N. Iakovchenko
Possibility of using reconstituted milk in manufacture of cheese with cheddaring and cheese curd stretching
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Possibility of using reconstituted milk in manufacture of cheese with cheddaring and cheese curd stretching

N. Moiseev, E. Suchkova, N. Iakovchenko*

ITMO University, 191002, Lomonosova Street 9, Saint-Petersburg, Russia
*Correspondence: frack@mail.ru

Abstract:

The use of reconstituted milk may significantly increase the possibility of cheese manufacture and limited irregular milk supplies for cheese making plants. Data collecting and analyzing revealed that there are cheese technologies with cheddaring and cheese curd stretching accompanied by partial replacement of natural milk by reconstituted. Therefore, the aim of this research is to develop the technology of cheese with cheddaring and curd stretching made from reconstituted milk as the main raw material. A comparative study of physicochemical characteristics of five dry milk powder samples obtained from different producers and natural milk has been carried out. The choice of reconstituted skimmed milk as the raw material is explained; its quality is assessed and the process parameters of milk reconstitution are chosen. It is recommended to combine holding of reconstituted skimmed milk and milk ripening. Cheddaring is known to be a fairly time-consuming process, the use of starter cultures during reconstituted milk ripening can intensify this process. The process of milk ripening has been carried out at 16 °C for 10 h using the manufacturer’s recommended dosages of starter cultures. The best results have been obtained when Lyofast MOT 092EE is used. Milk ripening is found to be a very important operation for the production of cheese with cheddaring and cheese curd stretching made from reconstituted milk.

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