Production of white soft cheese from ultrafiltrated milk

Punomasno mlijeko je pasterizirano i ohlađeno na 50-55 °C, kada je koncentrirano prosječno četiri puta na modulima za ultrafiltraciju mlijeka sa membranama Romicon 1,4 m2 i Abcor 2,4 m2 korisne površine. Retentat je ohlađen na 30 °C i podsiren uz dodatak bakterija mliječne kiseline Str. lactis, Str. diacetilactis, L. casei, L. bulgaricus i Str. thermophilus. Bijeli meki sir od ultrafiltriranog mlijeka je imao kemijski sastav i dinamiku zrenja u periodu 30-45 dana, kao i tradicionalni sir. Uočeno je veće prisustvo proteina i bolji aminokiselinski sastav. Zreo sir je imao kompaktnu teksturu, bez uobičajenih šupljika mehaničkog ili mikrobiološkog porekla.Whole milk, pasteurized and cooled to 50-55 °C was concentrated approximately 4:1 in a 1,4 m2 UF modul (Alfa-Laval UFS-1) and 2,4 m2 UF modul (Pierre Guerin UL-1001). Retencate was cooled to 30 °C, inoculated with Str. lactis, str. diacetilactis, L. bulgaricus ond Str. thermophilus and coagulated with calf rennet. The cheese from ultrafiltered milk had normal chemical composition during storage (30 days) like traditionaly white soft cheese. He had more proteines soluble and better aminoacids content. Mature cheese from ultrafiltered milk had a texture as well as a small difference in its traditional taste due to the incorporation of whey protein