Dairy Ingredients for Food Processing

234 Chapter 10

unit volume registers an increase. However,

in most cheese varieties, modifi cations in the

cheese making procedure may be necessary.

An alternate method of augmenting milk

solids is the use of liquid condensed milk or

liquid milk protein concentrate obtained as

retentate from ultrafi ltration of skim milk.

The adjustment of nonfat solids of cheese

milk with NFDM is limited to a few percent-

age points of the weight of the milk; other-

wise, the higher lactose content of the cheese

would result in an abnormal fermentation

pattern and poor cheese texture. Milk protein

concentrate allows for better control of the

lactose content of the cheese milk. However,

the use of dry milk protein concentrate to

standardize cheese milk is not allowed in the

United States at present.

Preconcentrating the cheese milk to

approximately 15% to 18% total solids via

evaporation or ultrafi ltration has become a

common practice in the cheese industry to

improve production effi ciencies. Because

evaporation of milk leads to an equal increase

in all of the milk constituents, including

lactose, cheese made with such milk requires

changes in cheese - making protocols to ensure

proper fermentation and ultimately the fi nal

cheese.

The preferred process is ultrafi ltration,

which selectively separates the milk into an

enriched protein - fat fraction and water -

lactose fraction. This enhances the cheese

milk with the desirable solids such as protein

and fat, and the lactose in the cheese milk

tends to be at the same level (Mistry and

Maubois, 2004 ). The use of ultrafi ltration to

produce whey - less hard cheeses such as

cheddar also is gaining popularity in the

cheese industry. The resulting “ cheddar

cheese for manufacture ” (21CFR 133.114) is

used as an ingredient in pasteurized process

cheese manufacture.

Heat Treatment of Milk

Raw milk is better suited for certain cheese

varieties. However, for public health and

Pounds of skim milk

Pounds of unstandardized milk

( fat i

=

×

% nn unstandardized milk

fat in standardized milk

fat i

−

%)

(% nn standardized milk

fat in skim milk

−

%)

A simplifi ed version of this formula may be
derived by assuming 0% fat in skim milk:

Pounds of skim milk

Pounds of unstandardized milk

fat i

=

×

(% nn unstandardized milk

fat in standardized milk

fat in

−

%)

% standardized milk

Addition of Cream

If the fat content of milk is too low (as in
cream cheese manufacture), the amount of
cream for standardization may be calculated:

Pounds of cream

Pounds of milk

fat in standardized milk

=

×

(% −−

−

%)/

(%

%

fat in unstandardized milk

fat in cream

fat in standardized milk)

Addition of Low - heat Nonfat Dry
Milk (NFDM)

For use in the above formula, the pounds of
NFDM equivalent to skim milk may be cal-
culated for standardizing cheese milk to any
desirable fat content:

Pounds of nonfat dry milk

Pounds of skim milk

=

×009.

It is advisable to reconstitute NFDM with
clean water to yield the calculated weight of
skim milk. The reconstituted skim milk may
then be used for standardization. Direct stan-
dardization with the addition of NFDM
increases the total solids and alteration in
moisture:solids ratio. Thus, the cheese yield/