Prodn. of half-hard cheese - from skimmed milk concentrate of high protein content, and prodn. of milk concentrate

摘要

A half-hard cheese is prepd. from a skimmed milk concentrate, with protein concn. of at least 30%, which has been obtd. by successive (a) ultrafiltration, (b) diafiltration, and (c) ultrafiltration, where at least step (c) of the ultrafiltration is at above 50 deg.C, and (d) concn. of the retentate by means of a scraped evaporator. The prepn. of the skimmed milk concentrate, where at least step (c) of the ultrafiltration is at 50-55 deg.C, and step (d) is at 40-60 deg.C, is claimed. Diafiltration is continued until the lactose content is lower than in a process without evapn. The last ultrafiltration is pref. through a tubular membrane. Evapn. is pref. at 40-60 deg.C (50-60 deg.C), with heating by steam under reduced pressure. Concn. is begun at a protein content of 20%. The rotor speed is more than 300 second (more than 450 second). The cheese has good structure and organoleptic properties. Gouda cheese with better consistency and taste is obtd.