MOZZARELLA CHEESE WITH ULTRAFILTRATION RETENTATE

Authors
HICKEY MW VERSTEEG C
Citation
Mw. Hickey et C. Versteeg, MOZZARELLA CHEESE WITH ULTRAFILTRATION RETENTATE, Australian Journal of Dairy Technology, 48(1), 1993, pp. 44-46
Citations number
NO
Categorie Soggetti
Agriculture Dairy & AnumalScience","Food Science & Tenology
Journal title
Australian Journal of Dairy Technology → ACNP
ISSN journal
00049433
Volume
48
Issue
1
Year of publication
1993
Pages
44 - 46
Database
ISI
SICI code
0004-9433(1993)48:1<44:MCWUR>2.0.ZU;2-A
Abstract
Ultrafiltration of skim milk at 1.3x protein concentration was used to standardise cheese milk to a higher protein level in the manufacture of a high quality Mozzarella cheese. Attempts to use other protein-enh ancing technologies, low temperature evaporation and addition of skim milk powder, were unsuccessful. Additional benefits of the ultrafiltra tion technology were savings in starter and rennet in the order of 30% per kilogram of cheese produced and an increase in yield up to 3%.