Abstract: A method of producing cheese-type food from powdered milk as a starting material, prepared by ultrafiltrating milk, adjusting the ultrafiltrated milk to pH 5.0-5.8 and by spray-drying it, which is then heated and melted with an addition of emulsifying salts. Also a method or producing aged-type cheese by ripening green cheese processed from powdered milk, prepared by adding lactic-acid bacteria starter to ultrafiltrated milk and dried.

Abstract: Efficient utilization of a whey protein for the production of cheese, which results from the cheese production as a by-product. The whey is concentrated by an ultrafiltration and added to the concentrated milk. A milk coagulating enzyme and a lactic acid bacteria starter were added to the resultant mixture together with warm or hot water with stirring to instantaneously elevate the temperature of the reaction mixture to coagulate and give the cheese curd.

Abstract: A sample having a specific optical path length of 1 to 15 mm is irradiated with near infrared of two or more wavelengths selected from 700 to 1200 nm to determine constituents of dairy products. Preferably, a pair of specific wavelengths comprise a first wavelength having a high correlation with a target constituent and a second wavelength having a low correlation with the target constituent or comprise wavelengths both having high correlations with the target constitutent. Quantities of near infrared of these two specific wavelengths transmitted by the sample are measured to determine absorbencies and a multiple linear regression equation is used to calculate the constituent on the basis of the absorbencies.