Developments in ultrafiltration technology have created
the opportunity for an entirely new approach to
cheese technology. The particular application of the ultrafiltration
technique to the treatment of milk for making
cheese was covered in a French patent in 1969. The
general approach was to concentrate skim milk by ultra-
filtration and than combine cream with the unfermented
or partially fermented retentate to form a pre-cheese
(Ernstrom, Sutherland, & Jameson, 1980).