A new protocol for the manufacturing of white soft cheese (Egyptian Domiati Cheese) by using a combination of cow's whole milk and dried whole milk to produce cheese without separation of whey as a secondary by-product was investigated.
In this study, different percentages of dried whole milk (0, 5, 10, 15, 20, 25, 30, 35, and 40% were added into cow milk. The results showed that the yield of cheese increased to 99.28% in cheese made by using 40% dried milk compared to 21.25, 33.33, 58.33, and 75.00% yield values with the addition of 0, 10, 20, and 30% of dried milk, respectively. The protein content of cheese was also increased gradually with increasing the added amounts of dried milk reaching to 11.71% compared to 6.74% for the control treatment (on wet weight bases). Also, the produced cheese scored higher values for taste, cheese cut, texture, and overall score compared to control and other treatments. This protocol can introduce the opportunity to coagulate the cheese curd with rennet in the package prepared for the marketing directly.
