Use of sour milk in the production of a fresh pasta filata type cheese

Abstract

In order to determine the best acidity level in raw milk for the elaboration of a pasta filata type cheese from sour milk, three acidity levels (0.20, 0.30, and 0.40%) were used in this research. The typical parameters of milk and cheese were analyzed in the tests; besides, in the final cheese were also studied its sanitary quality, acceptability and the milk solids recovering. Samples of the obtained cheese from the best technological variant were evaluated for its melting capacity and shelf life. The results allow concluding that the best acidity conditions were from 0.20 to 0.30%, with yields from 8.46 to 7.99% and satisfactory total milk solids recovering (43.28 to 37.27%).  The cheese acceptability was “I like it very much”, showing characteristics of a fresh “pasta filata” type cheese with a good melting capacity and durability of 21 days.