Effect of Additive on the Process Parameters and Coagulation in a Production of Feta Cheese

Milk and milky products are multycomponent systems. The technology of milk processing mostly depends on the ways of separating these components. In addition to classic methods of separation (evaporation, suction and distillation), modern methods allows separation similiar compounds and mixtures that are sensitive to temperature changes, pH, light, etc. The most important separation processes are: reverse osmosis, microfiltration and ultrafiltration. The membrane technique of the ultrafiltration process is the separation of the components of one solution depending on its molecular size (10-1000). In the process of milk tetrating, two separate fractions are obtained: retentate - a fraction containing proteins with minimal amounts of lactose and mineral matter and permeate - fraction containing lactose, mineral matter, non-protein nitrogen, free amino acids and vitamins. In this paper, the results of physical and chemical testing of feta in the process of ripening after 15 days, after a month, after month and a half and after 2 months are presented. The results of the material balance in feta are also given in the paper. They are calculated by the relationship between the standard quantity of milk (100 l) and the amount of feta cheese that is obtained as the final product after ripening.