The possibilities of the production of fresh soft cheese produced from concentrated milk

Istražene su mogućnosti upotrebe ultrafiltracijom ugušćenog mlijeka za proizvodnju svježeg mekog sira. Za ugušćenje mlijeka upotrijebljen je UF pilot modul tipa DDS-20-1,8 s GR 61 PP membranama površine 0,72 m2. Obrano i punomasno mlijeko ugušćeno je do 15,5; 14 i 12% suhe tvari bez masti (faktori koncentracije 2,8; 2,4 i 1,85). Uzorci svježeg mekog sira, proizvedeni od UF ugušćenog mlijeka koje je sadržavalo preko 12% suhe tvari bez masti, bili su vrlo čvrstog i lomljivog koaguluma; imali su visoki postotak suhe tvari i nisu imali okus i aromu svojstvenu željenoj vrsti svježeg mekog sira. Rezultati ocjenjivanja svježeg mekog sira proizvedenog od mlijeka koje je prije procesa ultrafiltracije zakiseljeno (pH 5,9) i zatim ugušćeno do 12% suhe tvari bez masti, pokazuju da je od UF ugušćenog mlijeka moguće proizvesti sir željenih svojstava, te postići poboljšanja i uštede u procesu proizvodnje.The possibilities of usage of UF concentrated milk for fresh soft cheese production are investigated. For condensing of milk the UF pilot module type DDS-20-1.8 with GR 61 PP membranes of 0.72 rn2 is used. Skim milk and whole milk is concentrated to 15.5, 14 and 12% of dry non-fat matter (concentration factors 2.8, 2.4 and 1.85). Samples of fresh soft cheese, produced from UF concentrated milk which contained over 12% of dry non-fat matter, had very strong and fragile coagulum; they had high percent of dry matter and didn\u27t have the taste and aroma characteristic for the fresh soft cheese of desired type. Results of the reviewing of fresh soft cheese produced from the milk which has been soured before the UF process (pH 5.9) and then concentrated to 12%) of dry non-fat matter, show that it is possible to produce the cheese with desired characteristics from UF concentrated milk and to manage improvements and savings in the production process