Infodoc : Sciences, Techniques et Culture

Résumé de l'auteur : Ultrafiltration is a possible way of making "Guarg", which is a fresh cheese made with or without rennet. This process increases the yeild and gives better nutritional qualities to the cheese by adding whey proteins to the products. One of the way using ultrafiltration is the full concentrated method, in which the milk id first concentrated and then acidified. This procedure leads to the sweet whey instead of a sour one as in the cas of the traditionnal method. The method was never developed in the industry because of bitter flavours appearing in the fresh cheeses. It was reported that the high contents of calcium in the ultrafiltration concentrate could be the main reason for this faulty taste. Increase of the cost of sour whey for the milk industry has led recen[...]

Résumé de l'auteur : Ultrafiltration is a possible way of making "Guarg", which is a fresh cheese made with or without rennet. This process increases the yeild and gives better nutritional qualities to the cheese by adding whey proteins to the products. One of the way using ultrafiltration is the full concentrated method, in which the milk id first concentrated and then acidified. This procedure leads to the sweet whey instead of a sour one as in the cas of the traditionnal method. The method was never developed in the industry because of bitter flavours appearing in the fresh cheeses. It was reported that the high contents of calcium in the ultrafiltration concentrate could be the main reason for this faulty taste. Increase of the cost of sour whey for the milk industry has led recently to much interest in this method.