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Process for Low‐fat Cheese from Ultrafiltered Milk
Author(s) -
RODRIGUEZ J.,
REQUENA T.,
JUAREZ M.
Publication year - 1998
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.1365-2621.1998.tb15808.x
Subject(s) - ultrafiltration (renal) , food science , skimmed milk , farmer cheese , toned milk , chemistry , milk fat , texture (cosmology) , milk products , chromatography , artificial intelligence , computer science , image (mathematics) , linseed oil
Our objective was to optimize the process for making low‐fat cheeses using liquid pre‐cheeses obtained by ultrafiltration (UF). The study was conducted to examine the effects of using different proportions of cow, sheep, and goat milk in different compositions on the characteristics of cheeses, and to determine the effect of heating of the retentate on texture. Using ultrafiltered semi‐skim milk (total protein content of retentate of 13–14%), cheeses with acceptable quality and reduced fat content were produced. Heating of the retentate produced by UF at 68–72°C, 20 s, improved cheese texture.