Raclette cheese with whey proteins - innovative and economical
2004
Thomet, A. | Bachmann, H.-P. | Schafroth, K.,Agroscope Liebefeld-Posieux, Eidgenoessische Forschungsanstalt fuer Nutztiere und Milchwirtschaft (ALP), Bern (Switzerland)
The incorporation of precious whey proteins into semi-hard cheeses is a worldwide aim. ALP has developed an attractive new procedure to assimilate whey proteins into Raclette cheese. This new technology permits the manufacture of high quality ripe Raclette cheese with good melting properties. The raw milk undergoes thermal treatment followed by concentration (approximately 17 %) by micro filtration before the proper cheese manufacturing process. The optimal conditions of thermal treatment lie between 80 °C (optimal quality) and 85 °C (optimal yield) for 30 seconds.
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