4. Development prospects for these different types of products

4.1 Cheeses from recombined milk

• The difficulty of manufacturing with recombined milk lies in the quality of the raw materials and the parameters of the recombination process. Powdered raw materials, which are sources of protein, must have excellent rehydration properties and give curd rheological characteristics as close as possible to those obtained with fresh milk. The rheological characteristics of the coagulum can be analyzed in terms of gel firming speed and maximum firmness. This will help explain the quality and kinetics of the draining process to be followed.

  But there's more to making cheese with recombined milk than just coagulation and draining. In the case of cheeses such as pasta filata, a texturizing stage is also necessary:...