The aim of the present study was to produce a semi-hard cheese,
from highly concentrated MF milk retentate, of the quality and
composition comparable to that of traditionallymade cheese. Therefore,
a part of the studywas to checkwhether a retentatewith the dry matter
(DM) necessary for the manufacture of semi-hard cheese could be
produced in batch mode with conventional ceramic modules in which
the milk was concentrated at temperatures of 55 °C to 75 °C.
Comparative trials were also conducted in continuous mode with new
cassette modules at a filtration temperature of 50 °C to 55 °C.