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Journal of Dairy Science Vol. 61 No. 7 881-884
© 1978 by American Dairy Science Association ®
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Making Ricotta Cheese by Ultrafiltration

J.-L. Maubois1 and F. V. Kosikowski

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

The principles of the ultrafiltration process of Maubois, Mocquot, and Vassal were employed in production of Ricotta cheese. Effects on cheese quality of degree of acidification of the cheese milk, conditions of ultrafiltration, and heat treatment of liquid pre-cheeses were studied. Cheeses produced under optimal conditions were similar to traditional Ricotta cheeses. The method lends itself to continuous operation.

FOOTNOTES

1 Laboratoire de Recherches Laitieres - I.N.R.A., 65 rue de St. Brieuc, 35042 Rennes Cedex, France.






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Copyright © 1978 by the American Dairy Science Association ®.