Verifica del contributo dei substrati colturali sulla resa in formaggio

To establish whether starters used in the production of DOP Montasio cheese, whether prepared in liquid milk or reconstituted dried milk, can be regarded as a true ingredient, bearing in mind that all its components (particularly the casein) are found in the curd, 2 batches of cheese were made using approx. 3600 l milk plus 1% (v/v) starter in either liquid or reconstituted dried milk form; batch milk without starter was used as control. After 60 days' ripening, the cheeses were examined for yield and contents of moisture, DM, NaCl, fats, total N, and total protein. Use of the reconstituted dried milk starter increased yield by about 3 kg compared with the control, the liquid milk starter giving a 2-kg increase. Chemical composition of the cheeses was approximately the same. It is concluded that reconstituted dried milk starters should not be considered as a mere "technological coadjuvant" when used within the limits set by Italian Ministry of Health Circular 703/21.64/6/551, dated May 22, 1985.