Process for low-fat cheese from ultrafiltered milk

被引：0

作者：

Rodriguez, J ^{[1
]}

Requena, T ^{[1
]}

Juarez, M ^{[1
]}

机构：

[1] CSIC, Inst Frio, Dept Dairy Prod, E-28040 Madrid, Spain

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 04期

关键词：

reduced fat; cheese; ultrafiltered milk; retentate; texture;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Our objective was to optimize the process for making lowfat cheeses using liquid pre-cheeses obtained by ultrafiltration (UF). The study was conducted to examine the effects of using different proportions of cow, sheep, and goat milk in different compositions on the characteristics of cheeses, and to determine the effect of heating of the retentate on texture. Using ultrafiltered semi-skim milk (total protein content of retentate of 13-14%), cheeses with acceptable quality and reduced fat content were produced. Heating of the retentate produced by UF at 68-72 degrees C, 20 s, improved cheese texture.

引用

页码：665 / 667

页数：3

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