Problems and solutions in UF cheese making

Some of the problems that may be encountered in ultra filtration of cheese making are texture, flavour, moisture retention and rate of acid development.

However, by understanding the UF cheese technology, such problems could be surmounted. Subjecting the retentate to high heat treatment, homogenization of the concentrated milk and application of diafiltration to adjust the lactose, salt or mineral content are some of the alternatives to avoid the problems posed by the UF cheese making.

As a result, fresh and soft and semi soft cheeses have been produced successfully in large cheese factories in different countries.

However, as ultra filtration cheese making is gradually being accepted as a technology for the manufacture of hard and semi hard cheese varieties, great progress has taken place over the past few years and ultra filtration is widely adopted in the manufacture of Esrom, Danbo, Havarti, and Gouda cheese types.

Another point that has to be notice in the preparation of hard and semi hard cheese varieties is the profitability and economic cost of the cheese factory.