Free Access
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
Page(s) 25 - 32
DOI: 10.1051/lait:2000104

Lait 80 (2000) 25-32

Cheesemaking properties of a new dairy-based powder made by a combination of microfiltration and ultrafiltration

Anita Garem, Pierre Schuck, Jean-Louis Maubois

Laboratoire de recherches de technologie laitière, INRA, 65 route de Saint-Brieuc, 35042 Rennes cedex, France


Partial removal of whey protein before heat-treatment, by a combination of membrane microfiltration and ultrafiltration according to an Inra patented process, was expected to avoid the formation of the $\beta$-lactoglobulin-$\kappa$-casein complex during thermal processing and thus to allow the production of a milk powder with cheesemaking abilities similar to those of raw milk. The principles of the process, the characteristics of the resulting new milk powder, and the manufacture of Mozzarella cheese from milk prepared by recombination of this powder were studied with special emphasis on rennet coagulability, melting properties and improvements observed on cheese yielding capacity. Mozarella produced by recombination had same composition and properties as control Mozarella (produced with raw fresh milk), but when the powder was used, the cheesemaking yields were $7.3\pm 1.8$% higher in comparison with the control cheese. The recovery in total solids, fat and total nitrogen contents showed similar trends. Therefore, such a process may give rise to a new generation of milk powders, especially suitable for cheesemaking in countries suffering a shortage in milk supply.

milk powder / microfiltration / ultrafiltration / Mozarella / cheesemaking

Correspondence and reprints: A. Garem

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