Process for low-fat cheese from ultrafiltered milk

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.