Cheesemaking by Ultrafiltration

The making of soft, fresh, and ripened cheese by ultrafiltration techniques is described and the research potential explored.Cheesemaking by ultrafiltration lends itself to continuous processes and to better control over composition and quality.Advantages are reduced use of rennet, salt, and co]or and larger yields of cheese.Ultraflltration whey is crystal clear and devoid of protein.The ultrafiltration process for cheese developed by French investigators may transform radically current eheesemaking procedures.