EFFECT OF HEAT-TREATMENT AND ULTRAFILTRATION PROCESS OF COWS, EWES, OR GOATS MILK ON ITS COAGULATION PROPERTIES

The influence of ultrafiltration (UF) and the intensity of the heat tr eatment applied to milk prior to the UF process on the rennet clotting properties of cow's, ewe's, and goat's milk was analyzed. Significant differences in the rennet clotting time, and the curd firming of the x0 (skim milk), x1, x1.5, and x2 retentates between species were detec ted. A slight decrease of rennet clotting time with increasing concent ration was found when cow's milk was heated prior to UF; however, a si gnificant increase was detected with increasing concentration when ewe 's or goat's milk was submitted to heating. The curd firming rate of t he retentates increased when milk samples were heated prior to UF.