The use of ultrafiltration in fresh cheese production
1984
Ostojic, M. (Institut za mlekarstvo, Beograd (Yugoslavia)) | Tratnik, Lj.
The application of ultrafiltration in dairy production encompasses all primary and secondary liquid products. The degree of condensing can be determined in advance depending on the further technological processes. The ultrafiltration of milk with or without milk fat is not considered a problem in the dairy industry any more. The fresh cheese processing and the obtained side products have a number of advantages as compared to the traditional technology. Organoleptic properties of the cheese do not significantly change even after over 14 days of storage in 4-8 degrees Centigrade. The ultrafiltration of buttermilk enables an adequate evaluation of its nutritive components which has been shown by the fresh cheese processing. The effect of bacteria of milk acids in working and storage facilities give an exceptionally pleasant aroma which are similar to that of cream cheeses or soured cream. The ultrafiltration of whey requires certain pretreatments. The fresh cheeses from concentrated whey proteins (albuminum cheese) beside undeniable biological properties gives a better total weight, too. The cheeses are of light-yellowish colour, they are soft and easily spread, and have a pleasant and individual taste.
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