Cheesemaking properties of a new dairy-based powder made by a combination of microfiltration and ultrafiltration

Partial removal of whey protein before heat-treatment, by a combination of membrane microfiltration and ultrafiltration according to an Inra patented process, was expected to avoid the formation of the beta-lactoglobulin-kapp a-casein complex during thermal processing and thus to allow the production of a milk powder with cheesemaking abilities similar to those of raw milk. The principles of the process, the characteristics of the resulting new mi lk powder, and the manufacture of Mozzarella cheese from milk prepared by r ecombination of this powder were studied with special emphasis on rennet co agulability, melting properties and improvements observed on cheese yieldin g capacity. Mozarella produced by recombination had same composition and pr operties as control Mozarella (produced with raw fresh milk), but when the powder was used, the cheesemaking yields were 7.3 +/- 1.8% higher in compar ison with the control cheese. The recovery in total solids, fat and total n itrogen contents showed similar trends. Therefore, such a process may give rise to a new generation of milk powders, especially suitable for cheesemak ing in countries suffering a shortage in milk supply.