Mature teleme cheese produced from ultrafiltered milk has the disadvantage of a sandy texture as well as a small difference in its traditional taste due to the incorporation of whey protein. Batches of cow's milk, 300 kg each, were concentrated in an ultrafiltration unit. The addition of 0.5 per cent sodium chloride and ripening of the milk with a lactic starter so that the pH was reduced to 6.2 before beginning the ultrafiltration improved substantially the texture and the taste of the cheese. The yield of the experimental cheese is approximately 9 per cent higher than that of the control.
展开▼
