Abstract
A liquid product with the same composition as a cheese can be obtained by ultrafiltration of milk under appropriate conditions. After rennetting and addition of starter, soft fresh or ripened cheeses have successfully been prepared from the pre-cheese. Both cows’ and goats’ milk have been used as starting material. Preparation of a liquid pre-cheese offers advantages compared to the standard process in which rennet is added to cheese milk. These include an increase in yield due to retention of soluble proteins in the curd, better adjustment of the weight of each cheese, use of much less rennet, less space for equipment and handling, and whey with a lower biological oxygen demand than normal whey. Other possible applications of ultrafiltration in the cheese making field are presented.
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