Membrane Processing in Cheese Manufacture
Paul L.H. McSweeney and John P. McNamara
Encyclopedia of Dairy Sciences, 3rd Edition
Ultrafiltration, Reverse osmosis, Nanofiltration, Microfiltration, Membrane separations, Cheesemaking, Cheese yield, Cheese quality, Protein standardization, Liquid pre-cheese, Low concentrated retentates, Casein standardization
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.
Mistry, V. V., "Membrane Processing in Cheese Manufacture" (2022). Dairy Science Publication Database. 2397.