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Process for low-fat cheese from ultrafiltered milk

AutorRodríguez, J.; Requena, Teresa ; Juárez, Manuela
Palabras claveUltrafiltered milk
Retentate
Texture
Cheese
Reduced fat
Fecha de publicación1998
EditorWiley-VCH
CitaciónJournal of Food Science 63: 665- 667 (1998)
ResumenOur objective was to optimize the process for making low-fat cheeses using liquid pre-cheeses obtained by ultrafiltration (UF). The study was conducted to examine the effects of using different proportions of cow, sheep, and goat milk in different compositions on the characteristics of cheeses, and to determine the effect of heating of the retentate on texture. Using ultrafiltered semi-skim milk (total protein content of retentate of 13-14%), cheeses with acceptable quality and reduced fat content were produced. Heating of the retentate produced by UF at 68-72°C, 20 s, improved cheese texture.
URIhttp://hdl.handle.net/10261/115280
DOI10.1111/j.1365-2621.1998.tb15808.x
Identificadoresdoi: 10.1111/j.1365-2621.1998.tb15808.x
issn: 0022-1147
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