Cheddar cheese ultrafiltration

Guinee, T.P., O Callaghan, D.J., Mulholland, E.O.,Harrington, D. 1996. Milk protein standardization by ultrafiltration for Cheddar cheese manufacture. J. Dairy Res. 63, 281-293. 

Hayes et al. (21) studied the effects of pH variation on the ultrafiltration of Cheddar cheese and HCl casein wheys. Their earlier work had shown that both wheys gave low flux rates at pH... 

Green, M. L. (1985). Effect of milk pretreatment and making conditions on the properties of Cheddar cheese from milk concentrated by ultrafiltration. J. Dairy Res. 52, 555-564. 

Lelievre, J., and Gilles, J. (1982). The relationship between the grade (product value) and composition of young commercial Cheddar cheese. N. Z. J. Dairy Sci. Technol. 17,69-75. Lelievre, J., and Lawrence, R. C. (1988). Manufacture of cheese from milk concentrated by ultrafiltration. J. Dairy Res. 55,465-478. 

The application of ultrafiltration membranes, which are currently all of a polymeric nature, is more widespread because it is possible to separate smaller molecules such as sugars from larger molecules such as proteins. The main attraction for ultrafiltering cheese milk is the increased yield that results from the incorporation of whey protein into the cheese. In a traditional process these proteins remain in the waste liquid whey. The waste stream from a membrane unit still contains lactose (milk sugar) and this can be used for alcohol production, as an animal feed or as a feed to an anaerobic digester which will produce methane. The technology is being applied to both hard and soft cheese examples includes Cheddar and Camembert. 

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