Use of Salted Whey to Reconstitute Dried Milk for Manufacturing White Soft Cheese. I. Character of the Curd

Abstract

Dried skim or whole milk was used for manufacture of Domiati cheese, the popular soft white cheese in Egypt. Salted whey instead of water was used for reconstitution of non-fat dry milk and/or dried whole milk. Use of whey caused a decrease in curd firmness. Increasing the amount of CaCl2 and rennet improved curd firmness. Yield of cheese made using salted whey was higher than when cheese was made without using salted whey. Salted whey gave the cheese a flavor of pickled cheese of 45 days of age.