Microfiltration of milk I: Cheese milk modification by micro- and ultrafiltration and the effect on Emmental cheese quality

The effect of modified milk composition on Emmental cheese quality was studied. A combination of microfiltration (0,11 pm) and ultrafiltration (10 kDa) was used to reduce milk lactose, whey protein and ash content. Variation in the cheese yield and chemical composition in the modified milks was limited, but significant difference was observed between the reference and the modified milks. In cheeses produced of milk with low lactose content (< 3.2%) and elevated casein/total (ca. 90%) protein ratio cheese beta-casein breakdown, whey protein recovery and pH were elevated, whereas lactic acid content was decreased. According to our results the lactose content should be 3.2 to 3.9% in order to obtain a desired pH level 5.2 in the fresh cheese and to obtain enough lactic acid for propionic acid fermentation. Reduction of the lactose content by microfiltration reduces or eliminates addition of the dilution water that is traditionally used for control of lactose levels. Modification of protein/lactose content enabled usage lower amounts of starters and rennet.