01255nam a2200169 a 450000100080000000500110000800800410001910000170006024500690007726000270014630000090017352008210018265000230100365000250102665000170105165300170106814128082009-05-28       1999    bl uuuu  m   00u1 u    #d1 aALVES, N. A.  aUtilizacao de leite reconstituido na fabricacao de queijo prato.  aLavras, MG: UFLAc1999  a89p.  aPrato is one of the most popular ceeses in Brazil. however its productin along the year is affected by changes in mil availability which in turn influences its price in the market. This project was undertaken to evaluate the feasabulity of partially using reconstituted milk (105 and 30%), obtained from medium heat whole milk powder to manufacture . prato cheese. Cheeses made from recontutuede milk retained more moisture and were slightly mor acidic (lower pH). Although higher losses of fat and total solids were observed in the whey from the cesses manufacturing with reconstituted milk, as  compared to normal mil, the cheesemakings have shown better yields (liters of milk?Kg of cheese)which is possiblu related to a greater retention of whey proteins (higher denaturation rates) and higher moisture contents.  areconstituted milk  aLeite Reconstituído  aQueijo Prato  aPrato cheese