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In this study, some characteristics of recombined milk produced by mixing cow milk with powdered and the resulting whey after rennet coagulation were
investigated. To carry out the study, several combinations of different ratios of cow
fresh milk and powdered milk were used. The ratios of cow milk and skim powdered milk in the prepared samples were 100: 0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, .
The recombination of skim powdered milk was done in two ways: either a mixture of water, powdered milk and cow milk was prepared or skim powdered milk was
directly added to cow milk. The results indicating the physio-chemical properties of all types of recombined milks showed that there was a significant difference between
the properties of the samples, produced by adding powdered milk to cow milk and ordinary milk (P water to powdered milk and cow milk, no singnificant difference was observed (P >0.05). The results concerning the effect of recombined milk's total solids on
whey's composition showed that while water was not added, a significant difference was observed in density, acidity, total soilds and weight of whey as compared with
the control sample (P whey and the blank's be non-significant (P >0.05).