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COTTAGE CHEESE FROM ULTRAFILTERED SKIM MILK
Author(s) -
MATTEWS M. E.,
SO S. E.,
AMUNDSON C. H.,
HILL C. G.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00683.x
Subject(s) - ultrafiltration (renal) , skimmed milk , chemistry , casein , permeation , nitrogen , fractionation , food science , chromatography , membrane , biochemistry , organic chemistry
Ultrafiltration of skim milk was conducted at 4.4, 21.0 and 49.0°C to provide retentates for cottage cheese trials. Fractionation at 21.0 and 49.0°C improved initial permeation flux rate (PR) by 50 and 300%, respectively, over that observed at 4.4°C. Rates of decline of PR de creased with increasing temperature. Retentate ratios of undenatured whey protein nitrogen:casein nitrogen (CN) and proteosepeptone:CN were unchanged during ultrafiltration whereas nonprotein nitrogen:CN declined at each temperature. Calcium concentration of permeate was 1–2% less at 49.0 than 4.4°C because of increased calcium concentration of retentate at higher temperature. Large curd, creamed cottage cheese was prepared successfully from each retentate, cooking temperature and/or time being reduced because of initially firmer curd. Intermediate temperature (21.0°C) processing induced rapid microbial proliferation after > 2 hr. The utility of ultrafiltration as a preconcentration step for continuous cottage cheese production is discussed.