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Relationship between Titratable Acidity and pH during Lactic Acid Fermentation in Reconstituted Nonfat Milk¹

Department of Dairy Science, Florida Agricultural Experiment Station, Gainesville

ABSTRACT

Large quantities of skimmilk are used in the manufacture of cottage cheese and cultured buttermilk. The supply of fresh skimmilk has been insufficient to meet increasing consumer demands for these fermented dairy products. While fresh skimmilk and condensed skimmilk are available primarily during surplus periods in some sections, nonfat dry milk is available throughout the year.

Because of its good keeping quality and ease of storage, nonfat dry milk is being used in greater quantity each year by the dairy industry for the manufacture of various dairy products. To increase the volume and yield, cottage cheese may be manufactured from fresh skimmilk in which the solids content has been increased by addition of nonfat dry milk solids or condensed skimmilk (1, 2, 3, 4, 6, 8, 10, 19, 20). Cultured buttermilk may be manufactured by fortifying fresh skimmilk with additional solids (1, 3, 7, 9, 17). Also, cottage cheese and cultured buttermilk of excellent quality may be made by using reconstituted products exclusively (1, 2, 3, 4, 8, 10, 11, 13, 15, 18).

¹ Florida Agricultural Experiment Station, Journal Series No. 174.