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Manufacture of soft cheese without drainage of whey from ultrafiltration concentrates of skim milk

Manufacture of soft cheese without drainage of whey from ultrafiltration concentrates of skim milk

Milchwissenschaft 30(11): 664-668

ISSN/ISBN: 0026-3788

Results are given of 74 individual experiments investigating the use of ultrafiltration concentrates in the manufacture of Camembert cheese without whey drainage. The average composition of this cheese is given in comparison to traditional Camembert, showing that the former contained more TS (48.2 vs. 47.8%), fat and fat in DM, ash, Ca and lactose and less protein.

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Accession: 000425929

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