Use of Nonfat Dry Milk in the Production of Cheddar Cheese

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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 tech- nological 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.

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