| 摘要 |
<p>Prodn. of cheese comprises ultrafiltration of milk, of reduced pH to give a retentate which, opt. after adding other milk components such as cream, is thickened or coagulated, then processed conventionally to cheese. Novelty is that the permeate from ultrafiltration is acidified by cation removal (pref. to pH 1-2) and then used for reducing pH of the milk. Pref. the milk is acidified to between pH 6 and the coagulation point of casein. Opt. only a portion of the permeate is acidified, then added to untreated permeate to give the required final pH. Ultrafiltration is pref. controlled to give vol. ratio permeate:retentate of 1.5-3:1. Process does not require additional, non-milk acids or fermentative pre-ripening. It is easily controlled to give the required characteristics (taste and consistency) of a wide range of cheese types. Both the milk used for cheese making and the permeate may be used in conc. form. Acidification is esp. by treatment with a cation exchanger or by electrodialysis.</p> |
