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Determination of Curd Making Quality of Nonfat Dry Milk

Department of Dairy Science, Virginia Agricultural Experiment Station, Blacksburg

ABSTRACT

A method using similar laboratory vats was developed for determining the curd making quality of nonfat dry milk. Curds were made from an unknown and from a control nonfat dry milk by identical procedures and were scored for quality and classified into grades. Accuracy was enhanced by cancellation of curd defects due to defective starters or other causes. A high degree of correlation was found between cottage cheese curds made in laboratory and pilot size vats. A low correlation was found between whey protein nitrogen of nonfat dry milk and curd making quality; and between curd tension of nonfat dry milk and curd making quality.