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Ras cheese was made by the traditional process from fresh cow's milk and different recombined milks. The recombined milks were prepared by mixing recombined cream (20% fat) with reconstituted skimmilks obtained from classicallow heat and medium heat powders, the latter one added or not with calcium caseinate and also from a new milk powder recently developed under an INRA patented process using membrane microfiltration. Milks, wheys and fresh cheeses were carefully analyzed in order to determine reliable weight and cheese component recoveries. Organoleptic qualities determined through f1avour, body and texture scorings were assessed during the 3-month ripening period. The highest weight cheese yields were evidently observed with recombined milks enriched with-ealclum caseinate and the lowest with recombined milk made from medium heat powder. 8atisfactory weight cheese yield and milk component recoveries were achieved with INRA powder recombined milk; they were even higher than those of fresh milk. The ripening changes in composition and in ripening indexes were almost the same in cheeses from different milks. Ras cheese from fresh milk showed the best qualitY followed by that made with INRA milk powder while that made from medium heat milk powder showed the poorest quality.

Manufacture of Ras cheese from fresh and recombined milks