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The Selection and Use of Nonfat Dry Milk Solids in the Manufacture of Cottage Cheese

National Dairy Research Laboratories, Inc., Oakdale, N. Y.

ABSTRACT

The employment of dry nonfat solids in the manufacture of cottage cheese has increased steadily since World War II. This has been due chiefly to the following factors:

1. The scarcity of fluid skimmilk at certain times.
   
2. The introduction of low heat spray powder after the importance of the heat treatment was fully recognized.
   
3. The discovery that the cottage cheese making operation is improved and the yield per pound of solids is higher when the total solids of the milk for setting is increased.
   
4. The recognition that more cottage cheese may be produced per vat when standardization of the total solids is practiced.
   

Dry nonfat solids may be used to advantage to raise the total solids of liquid skimmilk and also to provide a suitable source of milk at times when fresh skimmilk is unavailable or priced excessively high.