Application of ultrafiltration in production curd products

Production of cottage cheese in the classical way is accompanied by signi cant waste whey from which irretrievably lost some fat and casein proteins, as well as a considerable amount of valuable whey proteins. Reduce the loss of fat and protein with the serum and, hence, increase the yield of curd, simultaneously making it more physiologically valuable product possibly using baromembrane processes such as ultrafiltration. A new scheme of production of cheese using ultra ltration, identi es the major advantages in its implementation.

ultrafiltration, cottade cheese, cheese product, production