Effect of protein-to-fat ratio of sheep milk on the composition, rheological properties and yield of PDO Pecorino Romano cheese

Increasing the PFR significantly increased the levels of protein but, significantly, reduced the levels of moisture in nonfat substance, fat-in-dry matter and salt-in-moisture. The percentage of milk fat recovered in the SPFR cheese was significantly higher than in the NPFR cheese. Increasing the PFR led to a significant decrease in the actual cheese yield, but a significant increase occurred in the normalized cheese yield. The final results prove that a standardization of PFR in cheese milk has a marked effect on cheese composition, fat recovery, and cheese yield.