Original scientific paper

Fresh cheese production from UF concentrated milk

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

Abstract

Ultrafiltration of skimmed milk with 0.05 % fat was carried out on DDS module 20 with membrane type 800, up to 1/3 of initial volume. Concentrate contained 16.9 % total solids, 4.8 % lactose, 10.3 % proteins and 273,6 mg of calcium. From concentrate the cheese was produced with addition of liquid rennet of 1-10.000 strength and 1, 1.5 and 2 % of butter starter. Time of renneting was 4 hours. Experiments are preformed with cream both in milk prior to renneting and in ready made fresh cheese. The use CaCl2 was not necessary. Fresh cheese obtained has a pronounced white colour, but of not enough spreadable texture and insufficient pronounced acidity.

Keywords

fresh cheese; production; UF concentrated milk

Hrčak ID:

96988

URI

https://hrcak.srce.hr/96988

Publication date:

3.1.1980.

Article data in other languages: croatian

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