Productivity of cheese manufacture by ultrafiltration of milk

Ostojic, M.

Productivity of cheese manufacture by ultrafiltration of milk

1995

Ostojic, M. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia))

Mechanization and automation in cheese manufacture created the necessity for milk standardization from the standpoint of its protein content, as well as of the butter content. This is achieved by membrane filtration, being a new procedure in cheese manufacture. The application of this type of milk ultrafiltration for "Trapist" cheese manufacture has been studied. The improved yields and better productivity are visible when comparing the transfer data for protein and butter, namely 93.84 and 97.18 respectively. Previous usual processing provided only 79.63 utilization of proteins, and 84.63 of butter fat.

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