Improving Fermentation and Fat Retention When Making Cheeses from Ultrafiltered Milk
Australian Journal of Dairy Technology
Over the past 20 years there has been much interest in using ultrafiltration (UF) to produce cheese. Some attempts have been commercially successful, most have not. The main incentive for using UF in cheese making was because it theoretically increased cheese yield by trapping more fat and protein in the cheese curd. Another consideration, perhaps of more importance today than the desire to increase yield, is that ultrafiltration can increase production capacity or allow for continuous cheese manufacture. The challenge is to do so without requiring large capital investment in new plant equipment.
McMahon, D. J., B. J. Orme and C.A. Ernstrom. 1997. Improving fermentation and fat retention when making cheeses from ultrafiltered milk. Aust. J. Dairy Technol. 52:53-57.