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Use of ultrafiltration concentrate from skim-milk in soft cheese manufacture


Use of ultrafiltration concentrate from skim-milk in soft cheese manufacture



Deutsche Milchwirtschaft 28(21): 672, 674-676



This article surveys the present situation in the processing of ultrafiltration (UF) concentrates into cheese, covering ultrafiltration of skim-milk, coagulation of concentrated milk and composition of Camembert cheese made from UF concentrates. In the author's own experiments the effect of various parameters on the quality of Camembert cheese made from UF skim-milk concentrate (16-21% TS) was examined.

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Accession: 000569567

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