Title

Membrane Processing in Cheese Manufacture

Authors

V. V. Mistry

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.

This document is currently not available here.

Share

COinS