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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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Related references

Yetismeyen, A., 1991: 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. White cheese was made in the traditional way (A) or with ultrafiltered (UF) milk not heated (B), or heated to 75 degrees C for 5 min (C). The cheeses were then brined in 18%-salt solution, packed in 12%-salt solution in plastic containers and stor...

Yetismeyen, A., 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. A milk concentrate was made by ultrafiltration (UF) of 3%-fat milk until a concn. factor of 4.5 was reached. The retentate DM was 35% and it contained 42% fat-in-DM. Transfer of fat and whey protein into the permeate did not take place. The cheese...

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