Maribo cheese manufactured with concentrated milk: characteristics. maturation and yield

Research was carried out to study the feasibility of making maribo cheese u sing milk fortified by the addition of skin milk powder. A control (T-C) wi th 82 g l(-1) solids-non-fat (SNF) and 32 g l(-1) milk fat was included, al ong with three treatments with 11.7 (T-1), 144.6 (T-2) and 16.6 g l(-1) SNF (T-3) and standardisation of the milk fat. Some chemical characteristics o f the cheese milks and of the endproducts were studied and, in addition, ch eese yield and the progress of maturation were monitored. It was observed t hat, as maturation proceeded in all treatments, there was a steady increase in the ripening index (soluble nitrogen/total nitrogen %), which indicates a progressive advance of proteolysis. Nevertheless, there were significant differences (p < .05) between the ripening indices of the control and the rest of the treatments. Furthermore, as the extent of maturation increased, alpha(s1)-casein was degraded more than beta- casein. The yield of cheese increased proportionally as the concentration of non-fat-solids in the milk increased.