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Protein enrichment of milk in cheese manufacture

, : Protein enrichment of milk in cheese manufacture. Trudy, Vsesoyuznyi Nauchno issledovatel' skii Institut Maslodel' noi i Syrodel' noi Promyshlennosti (12): 77-80, 84

With the view of improving production of cheese from (i) milk with low (2.8-2.9%) protein content, such milk was enriched to 3.2-3.3% or 3.5-3.8% protein by addition of (ii) dried skim milk or (iii) concentrated skim milk. Rossiiskii cheeses with 45% fat in DM were made from (i)-(iii) milk variants pasteurized at 67 deg C, and coagulated at 34 deg C using 0.7% starter and 30 g CaCl2/100 kg; scalding was at 41 deg C, and ripening was for 70 days.


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