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Ultrafiltration of reconstituted skim milk

Published online by Cambridge University Press:  01 June 2009

Mohamed H. Abd El-Salam  and
Nadia Shahein
Mohamed H. Abd El-Salam
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centre, Cairo, Egypt
Nadia Shahein
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centre, Cairo, Egypt
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Extract

The manufacture of Domiati cheese by ultrafiltration (UF) processing of recombined milk bas been described in several reports (El-Shibiny et al. 1982; Bogaard, 1986). This method has several potential advantages in areas short in milk production. In Egypt, a new plant has been established recently for the manufacture of Domiati cheese on the basis of this technology.

The behaviour of fresh pasteurized skim milk during UF has been described (Glover, 1971; Setti & Peri, 1976; Patel & Reuter, 1985; Chiang & Cheryan, 1986). Similar studies are lacking for reconstituted skim milk or recombined milk. Skim milk powder is usually subjected to variable heat treatments during processing which are known to affect its properties. These heat treatments have been used as a basis for classification of skim milk powders. Therefore, studies on UF of reconstituted milks previously subjected to different heat treatments would be important in the adaptation of this technology to cheese manufacture.

We describe here results obtained for permeation rates of reconstituted skim milk during UF compared with fresh pasteurized skim milk.

Type
Short Communications
Information
Journal of Dairy Research , Volume 56 , Issue 1 , February 1989 , pp. 147 - 149
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

REFERENCES

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