Studies on the application of ultrafiltration for the manufacture of Cebreiro cheese

Four types of Cebreiro cheese were prepared; one according to the tradition al method with raw milk (RC), the second with the same method but with past eurised milk (PC), the third concentrating by ultrafiltration (UF) the acid ified curd manufactured with raw milk (RUF) and the fourth concentrating by UF the acidified curd manufactured with pasteurised milk (PUF). Cheeses ma de from pasteurised milk and cheeses made by UF concentration of the acidif ied curd had significantly higher adjusted yield, protein and fat recoverie s than cheese made from raw milk. However, using UF increased more the yiel ds and recoveries of the cheeses. Cheeses made from raw milk had higher val ues of elastic modulus (G') and viscous modulus (G") than cheeses made from pasteurised milk, indicative of its firmer characteristics. The cheeses ma nufactured by UF showed lower values of elastic modulus (G') and viscous mo dulus (G'') than cheeses made by traditional method.