Composition and Microstructure of Soft Brine Cheese Made From Instant Whole Milk Powder

Comparat i ve stud i es were made on the composition, microstructure and organolepti c quali t y of soft brine cheese made f rom instant whole mi I k powder and from raw mi I k. The chemi ca I analysis of young and ripened (one and two month) cheese re vealed similarity except fo r a higher salt content in the cheese made from reconstituted milk at the end of ripening . Electron microscopic studies showed dist in ct differences in the st ructure of the protein matrices in the ripened cheese samp les , i .e . a very homogeneous structure in the cheese made from raw milk compared with a slightly aggregated state of the protein in the cheese made from reconstituted milk. The organoleptic exami nations resulted in an overall acceptable quality of the cheese made from reconstituted mi 1 k except for a higher sa 1 t i ness. Initial paper received Novembe r 24, 1982 . Final ma nu script received April 29, 1983 . Direct inquiri es toW. Buchheim . Telephone number: (0431) 609 264 .