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Recovery of Milk Constitutents in a Mozzarella-Like Product Manufactured from Nonfat Dry Milk and Cream by Direct Acidification at 4 and 35°C

Department of Food Technology and Science, The University of Tennessee, Knoxville 37901-1071

ABSTRACT

A product resembling Mozzarella cheese was made by the culture method from fluid milk and reconstituted nonfat dry milk. Correlation coefficients between the amount of solids nonfat obtained from nonfat dry milk, on the one hand, and the fat and protein recoveries, on the other hand, were .24 and .28. Yield of product made by the culture method from fluid milk and varying amounts of reconstituted nonfat dry milk and recoveries of fat, protein, and total solids were greater than that made from fluid milk by direct acidification. However, product yield from reconstituted nonfat dry milk and cream by direct acidification was higher than that when the product was made from part fluid milk and part reconstituted nonfat dry milk by the culture method. But fat recoveries were greater when the culture method was used.

The product made from fluid milk or from reconstituted nonfat dry milk and cream by the direct acidification method showed an average fat recovery of 84.31% when the milk was acidified at 4°C and 74.12% when acidified at 35°C. The product made by direct acidification from reconstituted nonfat milk and cream showed higher recoveries of protein and total solids than that made from fluid milk.