Access to this article is restricted until 12 months after publication by request of the publisher.. Restriction lift date: 2021-07-02
Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture
Loading...
Date
2020-07-02
Authors
Xia, Xiaofeng
Tobin, John T.
Sharma, Prateek
Fenelon, Mark
McSweeney, Paul L. H.
Sheehan, Jeremiah J.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Ltd.
Published Version
Abstract
A cascade membrane filtration process including microfiltration (MF), ultrafiltration (UF) and reverse osmosis (RO) was used to fractionate skim milk into different streams. Significant quantities of lactose and minerals were removed to permeate after MF at 0.14 μm. Cheese milk, of similar casein content to the raw milk, was standardised simultaneously for casein, lactose, ash and total calcium from the membrane streams without requiring CaCl2 and lactose addition. Serum protein depleted cheese milk of typical casein content had similar rennet coagulability, cheese composition, texture and yield to the control; milk of 1.5 × casein content had a faster coagulation rate and resulted in cheese of lower moisture content. On a dry matter basis, the serum protein content of MF permeate concentrated by UF was significantly higher than that in cheese whey (51.54% versus 5.63–9.45%), with significantly lower contents of ash (0.95% versus 7.11–7.53%) and lactose (9.50% versus 61.98–70.35%).
Description
Keywords
Microfiltration , Ultrafiltration , Reverse osmosis , Cascade membrane filtration process
Citation
Xia, X., Tobin, J. T., Sharma, P., Fenelon, M., McSweeney, P. L. H. and Sheehan, J. J. (2020) 'Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture', International Dairy Journal, 110, 104796 (9pp). doi: 10.1016/j.idairyj.2020.104796