Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture

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dc.contributor.authorXia, Xiaofeng
dc.contributor.authorTobin, John T.
dc.contributor.authorSharma, Prateek
dc.contributor.authorFenelon, Mark
dc.contributor.authorMcSweeney, Paul L. H.
dc.contributor.authorSheehan, Jeremiah J.
dc.contributor.funderTeagascen
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2020-09-03T09:03:27Z
dc.date.available2020-09-03T09:03:27Z
dc.date.issued2020-07-02
dc.date.updated2020-09-03T08:52:52Z
dc.description.abstractA 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%).en
dc.description.sponsorshipTeagasc (Walsh Fellowship); Department of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM, 15/F/683)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid104796en
dc.identifier.citationXia, 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.2020.104796en
dc.identifier.doi10.1016/j.idairyj.2020.104796en
dc.identifier.endpage9en
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/10455
dc.identifier.volume110en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectMicrofiltrationen
dc.subjectUltrafiltrationen
dc.subjectReverse osmosisen
dc.subjectCascade membrane filtration processen
dc.titleApplication of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufactureen
dc.typeArticle (peer-reviewed)en
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