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There are various ways of using ultrafiltration in cheesemaking [17]. * Protein standardization: The protein content of milk varies during the year.

Ultrafiltration of the milk results in a more homogeneous and constant cheese quality.

* Preconcentration: The capacity of existing equipment can be doubled if milk is preconcentrated by ultrafiltration. This does not increase the yield substantially, however.

* Partial concentration: Between 20 and 40% total solids is mostly used for open-structured cheeses.

* Total concentration: Ultrafiltration is used to obtain a total solids content equal, or almost equal to the concentration in the final cheese.

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