Cheese clarification

To increase curd elasticity and improve eye formation, the milk used to produce Swiss cheese must be clarified. Standardization of the fat content of the milk after clarification ensures uniform composition. Rennet and lactic acid from the bacteria cause casein coagulation. Swiss cheeses made in the United States are cured for three to four... 

Microfiltration processing for clarification and defatting of cheese whey, for selective separation and concentration of micellar caseins from milk for various purposes, for fractionation of caseins and their peptides, for recovery of native whey proteins from milk, for gentle sterilization of milk to produce extended shelf fife liquid milk and cheese milk, for fractionation of globular milk fat and its components, for the reduction of microorganisms in cheese brine, and for the removal of colloidal particles in membrane cleaning solutions. 

Dairy and juice industry preconcentration of milk (cheese making) and fruit-juice (clarification)... 

Design considerations in the joint treatment of dairy and domestic wastewaters are the high chlorine demand and the presence of surface-active agents. In addition, cheese production wastewaters are usually nitrogen deficient. Septicity should be a consideration in the design of any equalization or clarification facilities. 

Ultrafiltration is used in many different processes at the present time. Some of these are separation of oil-water emulsions, concentration of latex particles, processing of blood and plasma, fractionation or separation of proteins, recovery of whey proteins in cheese manufacturing, removal of bacteria and other particles to sterilize wine, and clarification of fruit juices. 

MUcent S, Carrere H. Clarification of lactic acid fermentation broths. Sep Puri Technol 2001 22 393-401. Liu C, Liu Y, Liao W, Wen Z, Chen S. Simultaneous production of nisin and lactic acid from cheese whey optimization of fermentation conditions through statistically based experimental designs. Appl Biochem Biotechnol 2004 114 627-38. 

Chitosan is used as an emulsifier (for margarine) and an emulsion stabiliser (it is added to hamburgers, ice creams and cheeses), thickener (viscosity increases), foam stabiliser, gelling agent, clarification agent for fruit juices and also in the pharmaceutical industry and in cosmetics. 

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