PRODUCTION OF MODIFIED SOFT CHEESE FROM WHOLE DRY MILK RECONSTITUTED IN WHEY

Modified soft cheese was produced from reconstituted whole dry milk in whey (A) and soft cheese produced from the same milk but it was reconstituted in water with 0.02% CaC12 (B), in comparison with soft cheese produced from fresh whole milk (C), using modified which depend on scalding the curd by replacing some of whey by hot water (54 degrees C) in the manufacture. Treatments (A) and (B) exhibited lower flavor and body than(C)treatment in the first day of storage at (9 +/- 1) C, because of the presence slight flavor of dry milk, a slightly taste of lactose and these flavor and taste where disappeared when storage period was continued for a week at (9 +/- 1) degrees C. The pH value, acid degree value (ADV) and soluble nitrogen (determined as percentage of total nitrogen (SN/TN) for cheese treatments(A, B and C) where (6.2,6.2,6.5), (0.95,0.82,0.65) and (11..2%,10.0%,508%), respectively, at first day of storage, and were developed to pH (5.7,5.8,6.1), (ADV) (1.50, 1.33,1.08) and (SN/TN) (18.2%, 15.10%, 11.00%), respectively, when storage period was increased for a week. It was noticed that using of the modified method improved organoleptic properties of soft cheeses by the adjustment of lactose, acidity and moisture content in cheese curd so that did the use of whey and this lead to produce good soft cheese from reconstituted whole dry milk. The resultant cheese was in according, with the requirements of the Iraqi standard specification in ranged of its contents of fat in dry matter (FDM) average between (40.89% - 40.15%) and average moisture (60.14% - 60.90%).