Feta cheese with ultrafiltration retentate. [Workshop paper]
1993
Kyle, S. (Victoria Univ. of Technology, Werribee (Australia)) | Hickey, M.W. (Victorian Dept. of Agriculture, Werribee (Australia). Food Research Inst.)
The production of a Feta cheese with higher levels of protein (up to 1.4x) was successfully demonstrated, using traditional equipment and methods of manufacture. Protein supplementation could be achieved using ultrafiltered skim milk, low temperature evaporated milk or skim milk powder. Results suggest that the best yield may be obtained using ultrafiltered skim milk, at the protein concentrations used in the trials. Semi-continuous technology (Alcurd) is well suited to Feta cheese manufacture using UF-3x retentates and diafiltration appears to improve product acceptability.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Commonwealth Scientific and Industrial Research Organisation