Abstract
The buffer, lactic fermentation potential, and rennet coagulation of direct ultrafiltration retentates of skim milk were studied.Retentates concentrated five fold (18.5% total solids) and acidified directly or through a lactic acid fermentation displayed a dB/dpH value at pH 5.1 seven times greater than original skim milk. The buffering capabilities rose exponentially with increasing total solids.Rennet-coagulation behavior of ultrafiltration retentate was similar to that of milk. Successive reductions of 50% in rennet extended coagulation time by a factor of 1.9±.05.
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