Production of quarg by ultrafiltration

Abstract

The increased protein concentration in UF concentrate caused some problems in achieving the desired pH for quarg making when yogurt and mixed lactic cultures were used. Yogurt culture could ferment concentrated milk to a lower pH than the mixed culture. With the increasing concentration during UF, levels of total ash, calcium and phosphorus in the concentrate increased, but these increases were much lower at pH 4.6. Quarg obtained from UF concentrated sour milk was rated close to conventional quarg and had no bitter taste. A high heat treatment of milk before lactic fermentation and subsequent UF concentration resulted in a quarg with a smoother texture. Diafiltration of UF concentrated milk did not result in significant elimination of excessive calcium. The quality of the quarg was also poor with respect to taste, body and texture. Thus diafiltration would be of little use in quarg making.

Manufacture of cheese from milk concentrated by ultrafiltration

“…A basic difference between traditional and UF cheesemaking is the higher buffering capacity per unit volume of retentate (Brule et al 1974;Covacevich & Kosikowski, 1979;Mocquot, 1979;Glover, 1985;Patel et al 1986). Relatively large amounts of lactic acid must be produced to give the required pH changes in the concentrated milks.…”

“…1986;Maubois, 1986). UF Quarg production was initially hampered by bitterness problems, which were traced to the high mineral content in the retentate (Puhan & Gallmann, 1981;Mortensen, 1985). The obvious solution, i.e.…”

Fabricação De Queijo Petit Suisse Por Ultrafiltração De Leite Coagulado: Efeito Do Tratamento Térmico Do Leite No Desempenho Da Membrana

“…A elevada permeação do cálcio era esperada, uma vez que o pH do leite coagulado foi de 4,4, próximo ao ponto isoelétrico. PATEL, REUTER, PROKOPEC [22] explicam que 60% do cálcio no leite está ligado à caseína e abaixando-se o pH (através de fermentação) tem-se a remoção do cálcio da micela para a fase aquosa e que no ponto isoelétrico do leite, praticamente não existe cálcio micelar. Nas condições estudadas, o cálcio estaria, portanto, livre em solução, o que acarretaria uma maior permeação pela membrana, quando comparada à permeação deste íon em leite não coagulado.…”

“…O principal problema tecnológico do quark, produzido pela ultrafiltração do leite, reside no alto teor de cálcio, que acarreta mudanças nas características sensoriais do queijo [22,26]. A ultrafiltração de leite coagulado para produção de quark é uma alternativa para a redução do teor de cálcio no retentado, já que com a fermentação, o cálcio é removido da micela de caseína para a fase aquosa, podendo melhorar a textura e possivelmente minimizar o defeito de sabor amargo no queijo.…”

Impact of broken cells of lactococci or propionibacteria on the ripening of Saint-Paulin UF-cheeses: extent of proteolysis and GC-MS profiles

“…Introduced 32 years ago by Maubois, Mocquot and Vassal [28], the MMV process has achieved successful commercial development for many cheese varieties adapted to the habits and the culture of each region of the world : examples of this are fresh, soft and semi-hard cheeses such as Pavé d'Affinois, Saint-Paulin in France [11,21], Feta in Denmark and in Iran [50], Minas Frescal in Brazil [49,47], Quark in Germany [33]; Twarog in Poland [32]; Teleme in Greece [48]; Ricotta and Cream cheese in the USA [4,29] as well as hard cheeses such as Cheddar or Swiss cheese through the LCR concept [13,30]. Economic advantages explain the success of the MMV process.…”