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Process for Low-fat Cheese from Ultrafiltered Milk

✍ Scribed by J. RODRIGUEZ; T. REQUENA; M. JUAREZ

Book ID
108821588
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
70 KB
Volume
63
Category
Article
ISSN
0022-1147

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Whole cow's milk was ultrafiltered (conc. Factor 5), sodium and calcium caseinate were added to the milk retentate at the rate of 0.5 and 0.75% (w/w) of the milk. Ras cheese was made from milk retentate supplemented with different levels of caseinate salts, as well as unsupplemented retentates, and