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Low Moisture Mozzarella Cheese from Whole Milk Retentates of Ultrafiltration

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

ABSTRACT

Whole milk retentates, prepared by ultrafiltration of pasteurized milk to volume concentration ratios of 1.5:1, 1.75:1, and 2:1, were made into low moisture Mozzarella cheese using thermophilic bacterial cultures.

Good melting properties, increased output per vat, and higher yield efficiency based on total solids were observed in retentate over control cheese. Optimum retentate volume concentration ratio was 1.75:1. Cheese from 2:1 volume concentration ratio retentates had desirable qualities but were firmer with greater whey fat losses than cheese from nonretentate controls or 1.5:1, and 1.75:1 volume concentration ratio retentates. Composition of cheese made from whole milk retentates using thermophilic starters complied with US federal standards of identity for low moisture Mozzarella cheese.