Use of Milk Concentrated by Ultrafiltration for Making Hard Cheese, Soft Cheese and Yoghurt*

Abstract

Whole milk was concentrated by a factor of two by ultrafiltration. It was used directly for making Cheddar and Cheshire cheese, an unripened soft cheese of the Coulommier type, and yoghurt. The yields of hard cheese from the concentrated milk were the same as those from normal whole milk. The cheeses were acceptable though the flavour was milder than that of good quality Cheddar and Cheshire cheese. Medium fat soft cheeses were made from the concentrated milk. The yield of cheese was 41 per cent greater than that made from normal whole milk and the making time was half that of the normal process. The cheeses were consumed fresh or stored in deep freeze. For making yoghurt, the usual reinforcement with skim milk powder was not necessary as the concentrated milk had a high total solids content, nor was it necessary to homogenize the mix. The yoghurt contained 21 per cent total solids and was a very acceptable product.

Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration

“…, 2001). Milk concentrated by UF has been shown to produce a good quality yogurt (smooth, creamy and with typical acid flavour) without the need for homogenization (Chapman et al. , 1974).…”

“…Ultrafiltration (UF) is a membrane screening technology used by dairy industries to concentrate or separate milk and whey constituents resulting in a retentate or concentrate (particles bigger than the membrane pores) which contain protein, fat and colloidal minerals in higher ratios than those found in milk not submitted to the process; it also contains permeate or filtrate (particles smaller than the membrane pores) which consist of water, soluble minerals, lactose, non-protein nitrogen and water soluble vitamins (Rosenberg, 1995;Rattray & Jelen, 1996). The use of membrane technologies for the fortification of milk for the production of fermented dairy products has been reported (Chapman et al, 1974;Kosikowski, 1979;Abrahamsen & Holmen, 1980;Marshall & El-Bagoury, 1986;Becker & Puhan, 1989;Biliaderis et al, 1992;Ozer & Robinson, 1999;Schkoda et al, 2001). Milk concentrated by UF has been shown to produce a good quality yogurt (smooth, creamy and with typical acid flavour) without the need for homogenization (Chapman et al, 1974).…”

“…The use of membrane technologies for the fortification of milk for the production of fermented dairy products has been reported (Chapman et al, 1974;Kosikowski, 1979;Abrahamsen & Holmen, 1980;Marshall & El-Bagoury, 1986;Becker & Puhan, 1989;Biliaderis et al, 1992;Ozer & Robinson, 1999;Schkoda et al, 2001). Milk concentrated by UF has been shown to produce a good quality yogurt (smooth, creamy and with typical acid flavour) without the need for homogenization (Chapman et al, 1974). Abrahamsen & Holmen (1980) observed an increased viscosity and curd firmness using UF milk for yogurt production.…”

Milk coagulants

“…Cheddar and Cheshire cheeses were made from milk concentrated 2 x by ultrafiltration. Both had a slightly less intense flavour than cheeses made from untreated milk, but a normal coagulation time was obtained with only 20-25 % of the quantity of rennet usually required (220). For Camembert cheese-making, milk was concentrated by ultrafiltration, then mixed with cream so that the composition of the milk constituents was the same as that required in the cheese.…”

Ultrafiltration of Whole Milk With Hollow Fiber Membranes

“…There is interest in the ultrafiltration of whole milk because of its potential importance in cheese manufacture. The ultrafiltration of skim milk has already proven to be a desirable pretreatment step in the commercial manufacture of various soft cheeses (Chapman et al 1974;Matthews et al 1976;Maubois and Mocquot 1976). The advantages of using ultrafiltration include the incorporation of whey proteins in the cheese and increased production capacity (Matthews et al 1976;Maubois and Mocquot 1976). In cheese operations currently using ultrafiltration, the milkfat is removed before the milk is ultrafiltered.…”