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Parameters in making Minas Frescal cheese using ultrafiltration



Parameters in making Minas Frescal cheese using ultrafiltration



Revista do Instituto de Laticinios Candido Tostes 39(235): 53-58



Milk with 3.4-3.5% fat was concentrated 5-6 times by ultrafiltration at 50 degrees C and the retentate formed into Minas Frescal cheese by culture for 90-120 min with a lactic starter, addition of salt at 1.6-2%, adding rennet and leaving for 14 h at 22 degrees C, and storage at 7 degrees C. It took 75-83 min for ultrafiltration of 470-500 l milk. The final retentate contained 37-42% TS, 14.7-17.1% total protein and about 20% fat.

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