Using milk retantate that resulting from Ultrafiltration technology in making Mozzarella cheese

This study aimed to manifactor mozzarella cheese using bovine milk retentate and concentrated with Ultrafiltration using (Frames & plates) system, and compared it with mozzarella cheese made from original milk in terms of chemical composition, cheese yield, sensory and rheological characteristics.

Fractionation of whey protein using novel membrane filtration process

Recent advances in membrane filtration technology provided new opportunities for large scale low – cost protein fractionation from whey . Exposure of whey to a pH of 5.0 prior to micro filtration using a 0.1 μm ceramic membrane led to optimised retention of higher molecular weight proteins immunoglobulin, bovine serum albumin and lactoferrin. The resulting permeate contained a protein fraction enriched in Alfa – lactalbumin and Beta – lactoglobulin. Enrichment of Alfa –lactalbumin relative to Beta –lactoglobulin was accomplished using new UF ceramic membranes with different molecular weight cut – off.

Using milk retantate that resulting from Ultrafiltration technology in making White cheese

This study aimed to manifactor white cheese using bovine milk retentate and concentrated with Ultrafiltration using (Frames & plates) system, and compared it with white cheese made from original milk in terms of chemical composition, cheese yield, sensory characteristics.