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- Title
The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality.
- Authors
Guinee, Timothy P.; Soodam, Kevany
- Abstract
Milk composition varies with season owing to stage of lactation and variation in diet and weather. Variation in the concentration of milk protein is conducive to inconsistency in cheese yield, composition and quality especially where standard operating procedures are not objectively standardised with reference to casein content. Milk protein standardisation (e.g. to 4.5%) by low‐concentration factor ultrafiltration (LCFUF) or microfiltration (LCFMF) provides an effective means of obtaining more consistent cheese manufacture. Consequently, LCFUF is now widely practised. The benefits of LCFUF and LCFMF and the effect of key processing parameters on the quality of cheese from protein‐standardised milk are reviewed.
- Subjects
MILK proteins; CHEESE analysis; MEMBRANE separation; STANDARDIZATION; ULTRAFILTRATION; FOOD quality
- Publication
International Journal of Dairy Technology, 2018, Vol 71, Issue 2, p277
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12502