Application of ultrafiltration for the preliminary concentration of milk in curds production

Special features of using ultra-filtration of skim milk followed by coagulation of the obtained concentrates in the manufacture of curds were studied. The rational value of the factor of concentrating skim milk protein by ultra-filtration in the production of curds with traditional organoleptic characteristics was determined. Recommended regimes of coagulation of the UF-concentrates of skim milk were found. Reduction of the intensity of acid whey separation and release, increase of the finished product yield, reduction of raw materials application depending on the increasing the dry matters fraction in the UF-concentrates of skim milk intended for coagulation and further curds manufacturing were established.

curds, production, micro-filtration of milk, ultra-filtration of skim milk coagulum, factor of concentrating, curds whey