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Cheesemaking by Ultrafiltration

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

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 color and larger yields of cheese. Ultrafiltration whey is crystal clear and devoid of protein. The ultrafiltration process for cheese developed by French investigators may transform radically current cheesemaking procedures.