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Abstract
Effects of UF on clotting kinetics, curd hardening, and whey syneresis of raw and pasteurized milk were studied. Milk was subjected to thermal and mechanical stresses similar to those occurring in a UF plant. To isolate the effects of milk recirculation from those due to protein concentration, a UF batch loop system similar to an industrial system was used. Recirculation was obtained returning both retentate and permeate to the feed tank.
Mechanical and thermal stresses associated with UF treatment caused a slight reduction of curd hardness and a decrease in whey separation rate. These effects, however, were less marked than those induced by pasteurization or by an increase in protein concentration, both of which are associated with practical UF of milk.
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Article info
Publication history
Accepted:
May 30,
1989
Received:
October 26,
1988
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Copyright
© 1989 American Dairy Science Association. Published by Elsevier Inc.
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