Use of membranes in the manufacture of hard and semi hard cheeses

✍ Scribed by D.N. Ryder

• Publisher: Elsevier Science
• Year: 1985
• Tongue: English
• Weight: 251 KB
• Volume: 53
• Category: Article
• ISSN: 0011-9164
• DOI: 10.1016/0011-9164(85)85055-4

✦ Synopsis

The use of both reverse osmosis and ultrafiltration in the manufacture of Cheddar Cheese is described. Yield improvements of 2-32 and 8-10% respectively can be anticipated. Whilst yield improvement has been the main impetus for the work other benefits have also been included. Due allowance can then be made for them when economic evaluations are being carried out.