J. P. Ramet

The draining of curd obtained from salted reconstituted milk

Abstract The salting of milk up to 6% (w/w) sodium chloride reduced the draining of the curd from 80% (w/w) for the control (0% NaCl) to 48%; the dry matter content of the cheese decreased, as the salt percentage was increased, from 34% (w/w) for the control to 21·5% (w/w) for the cheese obtained from milk containing 6% salt. The total solids contents of the wheys were found to be greater in proportion to the amount of sodium chloride added to the milk. Similarly, the cheese solids yields were increased. The acidity development in the whey was also affected by salting; acid production was completely inhibited at a salt concentration of 4% (w/w) and above. Because of its adverse effects on the draining of curd, salting (which is commonly practised on milk used for the manufacture of some varieties of Eastern Mediterranean cheeses), should be avoided or limited.