Preliminary communication

Preparing of fresh soft cheese using ultrafiltered reconstituted skim milk

Ljubica Tratnik ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljerka Kršev

Abstract

Preparing of fresh soft cheese using reconstituted skim milk ultrafiltered concentrated from 1.5 fold to 2 fold has been studied. The best quality of fresh soft cheese was achieved using reconstituted skim milk concentrated to about 1.6 fold (about 10% total solids and about 4.5% proteins). This procedure enabled preparing cheese having sensory properties similar to traditional kind.

Keywords

fresh cheese prepared using reconstituted skim milk ultrafiltered; the best concentration ofmilkfoi cheesemaking; sensory properties of cheese made using reconstituted ultrafiltered milk

Hrčak ID:

95457

URI

https://hrcak.srce.hr/95457

Publication date:

12.5.1992.

Article data in other languages: croatian

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