Advantages of Ultra Filtration (UF) technology for the manufacture of cheese

Advantages of Ultra Filtration (UF) in cheese making

1. Increased cheese yield due to improved recoveries of protein and / or fat and the retention of whey proteins, which otherwise will be lost.
2. Reduction in the cost of ingredients used per tonne of cheese. i.e. lower addition rates of coagulant, starter cultures, colouring matter or calcium chloride required.
3. Reduction in some of the manufacturing costs, such as energy, equipment and labour.
4. Improvement in the quality and compositional control of certain cheese varieties but the changes may have a different significance in hard and semi hard cheeses.
5. Increased out put of cheese per day.

Presently, the ultra filtration has great application in the manufacture of cheeses such as Quarg, Cottage, Ricotta, Feta, Mozarella, Camembert, Brie or Queso Blanco.