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Use of Nonfat Dry Milk in the Production of Cheddar Cheese

John L. Bucy

Zuhair Hassan¹

Department of Animal Sciences, University of Kentucky, Lexington 40506

ABSTRACT

Cheddar cheese was made from twelve split batches of manufacturing grade milk to compare fluid skimmilk and nonfat dry-milk as standardizing materials. Three split batches were made from a mixture of whole milk and milk reconstituted from nonfat dry milk, frozen cream, and water. All cheese was aged for 12 months. No technological difficulties were encountered in making or aging cheese standardized with nonfat dry milk. When cheese was made from a mixture of fluid and reconstituted milks the curd did not cheddar normally, but this had no adverse effect on quality of the aged cheese.

¹ Present address: Department of Agricultural Economics, University of Missouri, Columbia 65201.