Manufacture of direct acidified cheese from ultrafiltration and reverse osmosis retentates

Abstract

Whole milk and retentates from ultrafiltration at 4:1 volume concentration ratio and reverse osmosis at 2.5:1 were used in the manufacture of direct acidified cheese. Yield based on component recovery was higher in cheese from milk retentates than whole milk. On a dry mass basis, an increase in cheese yield of 37.9% for reverse osmosis, and 14.7% for ultrafiltration was achieved compared with cheese from whole milk. Compositional variation in the resulting cheese affected both textural and sensory parameters. Cheese from ultrafiltration scored highest in sensory evaluation, although all cheeses were graded fair to good.