Abstract
Cheese of good quality was made from ultrafiltered cow's milk and compared with that made by a conventional method. Domiati cheese made by ultrafiltration had a uniform and closed texture, good appearance and better organoleptic properties, and the breakdown of protein, the accumulation of free amino acids and the liberation of Volatile Free Fatty Acids were faster than in cheese made by the conventional method. The pattern of total amino acids was nearly the same and slightly decreased during ripening; glutamic acid, aspartic acid, leucine and lysine represented about half of the total amino acid concentration in both cheeses. The microstructure of the protein matrix in Domiati cheese consists of fused casein micelles in homogeneous masses. There were similarities in the appearance of the cheese matrix between the cheese made by the conventional method and that made from ultrafiltered milk when young and during ripening.
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