Original scientific paper
Preparation of fresh cheese using ultrafiltered reconstituted whole milk
Ljubica Tratnik
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljerka Kršev
Abstract
Purpose of this study was to investigate the preparation of fresh cheese from ultrafiltered reconstituted whole milk (UF-RWM), compared to control fresh cheese preparation from ultrafiltered reconstituted skim milk (UF-RSM), both concentrated from 1.5 to 2x. When preparing fresh cheese it is necessary to concentrate ultrafiltered reconstituted whole milk (UF-RWM) a little bit more than the skim milk (RSM), that is, the first one from 1,8 to 2x and the second to about 1.6x. The decline of pH-value of the UF-RWM, during fermentation and curding, was faster than during the preparation of control fresh cheese from the UF-RSM, probably because of lesser quantity of proteins and ash in UF-RWM (lesser buffer capacity) than in UF-RSM. Consistency of fresh cheese prepared from the UF-RWM, was much softer and smearier (owing to bigger fat proportion in the same quantity of total solids) but had smoother creamy texture compared to the control fresh cheese prepared from the UF-RSM. The taste of cheese spread from the UF-RWM was better and this kind of fresh cheese could be declared as a new product "dessert cream cheese".
Keywords
cheese; fresh cheese; ultrafiltration of reconstituted whole and skim milk
Hrčak ID:
95418
URI
Publication date:
15.12.1993.
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