Why is milk for cheese manufacture standardised?
1. To ensure the manufacture of a consistently high quality product by maintaining casein:fat ratio at the optimal value for the variety being produced; e.g. a value of 0.7 : 1 and a fat to SNF ratio of 2.8 : 1, are used in Cheddar manufacture. The casein/fat ratio directly influences the fat in dry matter, body and texture all of which markedly affect product quality. 2. For legal reasons to ensure that the minimum FDM content is consistently achieved.
