Membrane Processing in Cheese Manufacture
Document Type
Book
Publication Date
2022
Editor
Paul L.H. McSweeney and John P. McNamara
Book Title
Encyclopedia of Dairy Sciences, 3rd Edition
Pages
219-224
Language
en.
Keywords
Ultrafiltration, Reverse osmosis, Nanofiltration, Microfiltration, Membrane separations, Cheesemaking, Cheese yield, Cheese quality, Protein standardization, Liquid pre-cheese, Low concentrated retentates, Casein standardization
Abstract
Membrane processing offers unique capabilities for cheese making through its ability to selectively separate and concentrate milk and selected components. This enables the production of cheese in an efficient manner but also provides opportunities for innovation and development of new cheeses. Membrane processing procedures that can be used include reverse osmosis, nanofiltration, ultrafiltration and microfiltration, each with distinct characteristics. Cheese making with such processed milk can be conducted from low concentrations as well as higher.
Recommended Citation
Mistry, V. V., "Membrane Processing in Cheese Manufacture" (2022). Dairy Science Publication Database. 2397.
https://openprairie.sdstate.edu/dairy_pubdb/2397