J. Dairy Sci. 86:1608–1615 American Dairy Science Association, 2003. Effects of Standardization of Whole Milk with Dry Milk Protein Concentrate on the Yield and Ripening

Commercial milk protein concentrate (MPC) was used to standardize wholemilk for reduced-fat Cheddar cheesemaking. Four replicate cheesemaking trials of three treatments (control, MPC1, and MPC2) were con-ducted. The control cheese (CC) was made from stan-dardized milk (casein-to-fat ratio, C/F ∼1.7) obtained by mixing skim milk and whole milk (WM); MPC1 and MPC2 cheeses were made from standardized milk (C/ F ∼1.8) obtained from mixing WM and MPC, except that commercial mesophilic starter was added at the rate of 1 % to the CC and MPC1 and 2 % to MPC2 vats. The addition of MPC doubled cheese yields and had insignificant effects on fat recoveries (∼94 % in MPC1 and MPC2 vs. ∼92 % in CC) but increased significantl