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Cheese and ultrafiltration: where we are today


Dairy Record 84(8): 80-82
Cheese and ultrafiltration: where we are today
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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Accession: 001053543



Related references

Studies on the use of ultrafiltration in the manufacture of white cheese. 2. Influence of heat treatment of ultrafiltration retentate on ripening and sensory quality of white cheese. DMZ, Lebensmittelindustrie und Milchwirtschaft 112(36): 1086-1090, 1991

Studies on the use of ultrafiltration in the manufacture of white cheese. 1. Influence of heating ultrafiltration retentate on yield and composition of white cheese. DMZ, Lebensmittelindustrie und Milchwirtschaft 112(35): 1061-1065, 1991

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