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Cheese and ultrafiltration: where we are today


, : Cheese and ultrafiltration: where we are today. Dairy Record 84(8): 80-82

The article in the form of an interview with F. Kosikowski deals with the use of ultrafiltration in cheese manufacture, covering its potential in the USA for some individual varieties, and advantages in general, as well as results of some specific researches. It is pointed out that a number of farms are already using ultrafiltration with the permeate being incorporated in cows' rations with considerable savings in feed and transport costs.

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