Microfiltration of Raw Cheese Milk from Stavropol Cow Breeds
Abstract and keywords
Abstract (English):
The constantly growing demand for soft cheeses requires more efficient processing technologies. Milk quality depends not only on the cow breed, diet, and welfare: domestic cheese production needs milk of particular grade, with particular physical and chemical properties. The most efficient method to make natural skim milk suitable for cheese production is to increase the mass fraction of casein by adding microfiltration retentate fortified with micellar native casein. The article describes the effect of microfiltration parameters on the retentate composition, i.e. the ratio of casein to whey proteins, and the optimal cheese-making parameters of skim milk. The research involved cow breeds popular in the Stavropol Region, of which the best results belonged to the Holstein and Yaroslavl cows. The permeability of Vladisart microfiltration membrane with an average conventional pore diameter of 0.2 μm remained almost the same during the baromembrane separation of skim milk. However, different operating microfiltration parameters yielded different mass fractions of casein and whey.

Keywords:
natural milk, cheese milk, soft cheeses, cow breeds, Stavropol region, microfiltration retentate
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References

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