The application of ultrafiltration in the production of fermented milk products

U radu se navode bitne značajke razvojnog programa proizvodnje fermentiranih mliječnih proizvoda u kojem primjena ultrafiltracije (UF), a sve češće u kombinaciji s mikrofiltracijom (MF), ima glavnu ulogu: povećanje nutritivne i zdravstvene vrijednosti proizvoda, produženje trajnosti i postizanje proizvoda ujednačenog sastava i kakvoće. Iznose se prednosti primjene UF i MF za obradu mlijeka, osobito za obradu sirutke te uloga dobivenih koncentrata proteina pri proizvodnji fermentiranih mlijeka te svježih i mekanih sireva. Osnovna uloga UF je povećanje količine biološki najvrjednijih proteina sirutke koji također potiču rast uporabljenih kultura bakterija mliječne kiseline u proizvodu. Postižu se i neke tehnološke prednosti, te značajne uštede pri proizvodnji, osobito pri proizvodnji sira.This paper focuses on progress in the development programme of fermented milk product production in which the ultrafiltration (UF) very often in combination with microfiltration (MF), has a major role: the increase nutritional and health value of the product, prolongation of shelf life and obtaining a more stable quality of the final products. The advantages of the application of UF and MF for milk and especially for whey treatment and the role of obtained protein concentrates in production of fermented milks, fresh and soft cheeses are given. The essential role of UF is to increase the quantity of the most biologically valuable whey proteins which also stimulate the growth of lactic acid bacteria in fermented products. Some technological benefits and significant savings in production are also realized, especially in cheese production