Cheese mfr. using retentate from milk ultrafiltration - by rennet treatment at low temp. then heating to coagulate

摘要

Retentate may be fresh or reconstituted with water opt. with addn. of fats and ferments and opt. homogenised. Mixt. based on the retentate is rennet treated at 0-35 degrees C for a sufficient time to produce the prim. coagulation phase, then coagulated by contact with a hot liq. at 20-90 degrees C or directly reheated to 20-90 degrees C. Curds are then sepd. and refined by the normal cheese-making processes. Unlike previous processes, the above process avoids the resulting cheese being granular, floury and compact in texture and also avoids obtaining curds too rich in lactose without having to resort to ultrafiltration to obtain high protein concns.