Document Type
Article
Journal/Book Title/Conference
International Dairy Journal
Volume
110
Publisher
Elsevier BV
Publication Date
7-2-2020
First Page
1
Last Page
9
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Abstract
A cascade membrane filtration process including microfiltration (MF), ultrafiltration (UF) and reverse osmosis (RO) was used to fractionate skim milk into different streams. Significant quantities of lactose and minerals were removed to permeate after MF at 0.14 μm. Cheese milk, of similar casein content to the raw milk, was standardised simultaneously for casein, lactose, ash and total calcium from the membrane streams without requiring CaCl2 and lactose addition. Serum protein depleted cheese milk of typical casein content had similar rennet coagulability, cheese composition, texture and yield to the control; milk of 1.5 × casein content had a faster coagulation rate and resulted in cheese of lower moisture content. On a dry matter basis, the serum protein content of MF permeate concentrated by UF was significantly higher than that in cheese whey (51.54% versus 5.63–9.45%), with significantly lower contents of ash (0.95% versus 7.11–7.53%) and lactose (9.50% versus 61.98–70.35%).
Recommended Citation
Xia, X., Tobin, J.T., Sharma, P., Fenelon, M., McSweeney, P.L.H., and Sheehan J.J. (2020) Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture. International Dairy Journal, 104796. https://doi.org/10.1016/j.idairyj.2020.104796
