| abstract |
Cheese is made from heat treated milk and without the conventional draining of whey by a process which involves ultrafiltering milk to produce a milk concentrate having essentially the composition of cheese produced by conventional whey draining processes, sterilizing by heating the milk before or after ultrafiltration, adding rennet to the concentrate to cause coagulation and to produce cheese curd, and converting the curd into cheese. This process enables the milk before or after ultrafiltration to be heated at temperatures of 110* to 150*C without making the milk more difficult to coagulate with rennet as normally occurs when milk is heated to high temperatures. |