Composition of raw cheeses
Using minimal curd separation, a semi-hard cheese with a DM of
533 g/kg, moisture on a fat-free basis (MFFB) of 626 g/kg and fat on a
dry basis (FDB) value of 478 g/kg (determined in cheese aged 1 day)
was made from the milk retentate produced with the ceramic module
(Table 4). The ripened cheese fulfilled the legal requirements of a
traditionally produced semi-hard cheese as well as the required
sensory quality. Using the MF/UF/UF plant, a DM of 495 g/kg (MFFB
669 g/kg, FDB 493 g/kg) was achieved in a semi-hard cheese made
from skim milk. Using a larger spacer distance in the last loop of the
MF/UF/UF plant, cheese production from full concentrate starts to
become a real possibility.