Preliminary ultrafiltration of milk for soft cheeses - with short drainage period to obtain final controlled pH desired

摘要

When making soft cheeses, the curds and/or the milk used in obtaining the curds are given a preliminary treatment in order to get a consistent prod. with an increased dry extract of 12-18% at a pH of 4.8-5.1; the resultant whey is sepd. and the curds drained for a sufficiently short time to obtain a final controlled pH and a cheese-making paste of good physical soundness. Pref. the preliminary treatment consists of an ultrafiltration of the milk under conditions such that its vol. is reduced by one half. One or two cutting operations are effected, opt. after the filtration. The costs of prodn. are reduced by the very short duration of the final filtration. A high yield moulding machine may be coupled to the extn. zone to avoid use of manual drainage type moulds.