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Investigation of rennet coagulation by membrane separation method and evaporation-produced milk protein concentrate. II. Investigation of the curd firming


, : Investigation of rennet coagulation by membrane separation method and evaporation-produced milk protein concentrate. II. Investigation of the curd firming. Tejipar 42(3): 55-59

Milk protein concentrates were produced using combined membrane separation procedures and evaporation method, and details of the characteristics of the rennet coagulation are given. Renneting time decreased exponentially with increase of the scale of ultrafiltration, decreased due to the effect of concentration, but was not affected by the scale of the previous diafiltration.

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