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Impact of low concentration factor microfiltration of milk component recovery and cheddar cheese yield
- Article from:
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Journal of Dairy Science
- Article date:
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October 1, 2002
- Author:
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Copyright informationCopyright American Dairy Science Association Oct 2002. Provided by ProQuest LLC. (Hide copyright information)
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Impact of Low Concentration Factor Microfiltration on Milk Component Recovery and Cheddar Cheese Yield1
ABSTRACT
The effect of microfiltration (MF) on the composition of Cheddar cheese, fat, crude protein (CP), calcium, total solids recovery, and Cheddar cheese yield efficiency (i.e., composition adjusted yield divided by theoretical yield) was determined. Raw skim milk was microfiltered twofold using a 0.1-um ceramic membrane at 50 deg C. Four vats of cheese were made in one day using milk at 1x, 1.26x, 1.51x, and 1.82x concentration factor (CF). An appropriate amount of cream was added to achieve a constant casein (CN)-to-fat ratio across treatments. Cheese manufacture was repeated on ...