Professional paper
The application of ultrafiltration in the production of fermented milk products
Ljubica Tratnik
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Rajka Božanić
orcid.org/0000-0002-3387-0315
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Abstract
This paper focuses on progress in the development programme of fermented milk product production in which the ultrafiltration (UF) very often in combination with microfiltration (MF), has a major role: the increase nutritional and health value of the product, prolongation of shelf life and obtaining a more stable quality of the final products. The advantages of the application of UF and MF for milk and especially for whey treatment and the role of obtained protein concentrates in production of fermented milks, fresh and soft cheeses are given. The essential role of UF is to increase the quantity of the most biologically valuable whey proteins which also stimulate the growth of lactic acid bacteria in fermented products. Some technological benefits and significant savings in production are also realized, especially in cheese production.
Keywords
ultrafiltration; microfiltration; fermented milk products
Hrčak ID:
94892
URI
Publication date:
10.1.1997.
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