Factors Affecting Characteristics, Composition, and Quality of Skimmilk Cheese

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Abstract
Results of a comprehensive study of factors affecting development of a skimmilk cheese are described. The study included variables relating to milk processing, cheese-making procedures, use of supplemental starters, milk treatment with animal and microbial enzymes, and the use of food additives, stabilizers, condiments, and flavor-enhancing substances. Flavor and texture of experimental cheeses were markedly affected by the amount of milk fat, moisture content, the activation of intrinsic milk lipases, and the rate and extent of acid development. The manufacturing procedures most directly related to control of moisture, acidity, and flavor were homogenization of milk fat, fortification of cheese milk with skimmilk solids, type and amount of starter, curd size, rate and extent of curd cooling, and the temperature and type of cheese pressing. The results show interrelated and compensating effects from simultaneous variations in 2 or more individual steps or procedures. Results of this study served as a basis for the previously described manufacturing procedure. Influences of supplemental starters, condiments, and flavor additives on the basic procedure are discussed.

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