Cheese Base for Processing. A High Yield Product from Whole Milk by Ultrafiltration

Abstract

Whole milk of normal pH or acidified to pH 5.7 was concentrated by ultrafiltration to 40% original milk weight, diafiltered at constant volume until a desired ratio of lactose to buffer capacity was established, and concentrated by ultrafiltration to 20% milk weight. The retentates were inoculated with cheese starter and incubated to ferment completely the residual lactose. Precise control of final pH was achieved readily.