Effect of Heat Treatment and Ultrafiltration Process of Cow's, Ewe's, or Goat's Milk on Its Coagulation Properties

The influence of ultrafiltration (UF) and the intensity of the heat treatment applied to milk prior to the UF process on the rennet clotting properties of cow's, ewe's, and goat's milk was analyzed. Significant differences in the rennet clotting time, and the curd firming of the ×0 (skim milk), ×1, ×1.5, and ×2 retentates between species were detected. A slight decrease of rennet clotting time with increasing concentration was found when cow's milk was heated prior to UF; however, a significant increase was detected with increasing concentration when ewe's or goat's milk was submitted to heating. The curd firming rate of the retentates increased when milk samples were heated prior to UF.