Abstract
The ultrafiltration (UF) of sheep milk is carried out in concentration mode in order to evaluate the variation of the rennet clotting properties of the concentrates as a function of the volumetric concentration factors up to a value of 2.0. The UF unit is equipped with 25.5cm2 of membrane surface area. The cellulose acetate laboratory – made membrane has a molecular weight cut-off of 7000Da. The evolution pattern of the rennet clotting properties of the skimmed sheep milk feed and UF retentates was assessed by the Optigraph. A significant increase on curd firmness and rate of curd firming was detected with the increase of the protein concentration, while RCT show a tendency to increase with milk protein content. The variation of curd firmness and rate of curd firming with the protein concentration was linear and correlations were established.
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