Abstract
Cheeses made from 30% total solids (TS) mixtures of reconstituted nonfat dry milk and vegetable oils were compared with cheeses made from 12.5% TS mixtures and with cheeses made from normal milk. The 30% TS filled milks produced cheeses having firmer curd, lower moisture content and better body and texture characteristics than those made from 12.5% TS filled milks. The rate of acid development during cheese making was slower in filled milks than in normal milks. Filled cheeses were always graded lower than normal milk cheeses. The 30% TS filled milk cheeses were significantly harder than 12.5% TS filled milk cheeses and normal milk cheeses. Cheeses containing coconut oil were harder than those containing soybean oil.
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