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USE OF MILK CONCENTRATED BY ULTRAFILTRATION FOR MAKING HARD CHEESE, SOFT CHEESE AND YOGHURT *
Author(s) -
Chapman Helen R.,
Bines Valerie E.,
Glover F. A.,
Skudder P. J.
Publication year - 1974
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1974.tb01690.x
Subject(s) - food science , skimmed milk , farmer cheese , whole milk , toned milk , ultrafiltration (renal) , total dissolved solids , flavour , cheesemaking , soy milk , chemistry , milk products , chromatography , environmental science , environmental engineering
Whole milk was concentrated by a factor of two by ultrafiltration. It was used directly for making Cheddar and Cheshire cheese, an unripened soft cheese of the Coulommier type, and yoghurt. The yields of hard cheese from the concentrated milk were the same as those from normal whole milk. The cheeses were acceptable though the flavour was milder than that of good quality Cheddar and Cheshire cheese. Medium fat soft cheeses were made from the concentrated milk. The yield of cheese was 41 per cent greater than that made from normal whole milk and the making time was half that of the normal process. The cheeses were consumed fresh or stored in deep freeze. For making yoghurt, the usual reinforcement with skim milk powder was not necessary as the concentrated milk had a high total solids content, nor was it necessary to homogenize the mix. The yoghurt contained 21 per cent total solids and was a very acceptable product.