Cheese prodn. from heat treated or powdered milk - after removal of whey proteins e.g. by exclusion chromatography

摘要

In the prodn. of cheese from milk heated at high temp. or from recombined, reconstituted powdered milk, the new feature is that, before heat treatment or conversion to powder, the milk is subjected to (partial) removal of whey proteins by exclusion chromatography and- or ion exchange. Pref. 20-50% of the whey proteins are removed, then the milk heated at 120-150 deg.C, skimmed or adjusted to required fat content, and powdered. It can then be used to make cheese without special treatment, but cheese- forming ability is pref. improved by adding 0.1-2 g per l Ca salt, esp. CaCl2 or monocalcium phosphate. Types of milk not normally suitable for cheese making can now be used because removal of whey proteins prevents, the undesirable reaction between beta-globulin and K casein. The method reduces setting times; gives a firmer, more elastic and more easily worked curd; reduces loss of casein; prevents development of off- flavours (H2S) and permits utilisation of normally waste whey proteins.