Conc. milk product used for cheese mfr. - by reducing lactose content then concentrating under vacuum

摘要

Process for making a first material used for cheeze mfr. comprises (i) treating the milk with at least partial elimination of lactose to obtain milk with a lactose content 10-50% of the original content; (ii) concentrating the milk by evaporation under vacuum at 70 degrees C to obtain a liquid which is 1/5th to 1/6th of the original milk volume. The process provides a product which may be stored for long periods and enables more economic cheeze mfr. A uniform quality starting material may be used giving higher yields of cheese with a higher protein content. Also the amt. of butter and powdered milk produced may be reduced.