General information
Goat + sheep milk powder is produced from fresh, pasteurized, non standardized goat milk. The milk powder is medium heat milk powder, the whey proteins are partly denaturized.
Cheese production – Semi hard cheese (e.g. Gouda and Edam type)
It is possible to use about 10% of reconstituted milk. To get a firm curd, it might be necessary to use some more CaCl2.
Cheese production – Soft cheese (Chèvre type)
It is possible to use about 10% of reconstituted milk. In this types of cheese usually the skimmed goat milk powder is used to lower the fat content of the cheese.
Dissolving the milk powder
To avoid fouling of your pasteurization equipment and to get a proper output in cheese production, it is very important that the proteins are completely hydrated. Dissolve the milk powder (12% Dry Matter) in warm water (about 50°C). Stir intensively to get all powder dissolved. Cool the solution down to a temperature below 7°C and let this stand overnight. Another method is to dissolve the powder in the milk. The milk powder is added to the milk in the storage tank (at 4°C) and stirred overnight to get a complete hydratation.
Important
We recommend doing a small scale trial to optimize settings and to evaluate the taste and flavor of the cheese. Due to local differences in starters, rennet and other additives adaptations to the cheese making process might be needed. When you have some specific questions, please contact us.
Furthermore check you local regulations, it is not always allowed to use milk powder for the production of cheese.