A variety of filtration technologies can be used with advantage in cheese production. Standardising total protein content in yellow cheeses is one of the major filtration applications as it evens out seasonal variations in milk protein content, stabilising the cheesemaking process. Bacteria and spore removal is another application which enhance cheese quality. Filtration also plays an important role in clarifying cheese brine, which is commonly used in cheese production for product preservation and texture control and to enhance flavour and optimise rind formation.
White cheese
Cream cheese
BrineClearTM
Protein standardisation of cheese milk
Bacteria and spore removal in cheese
Standardising casein content
Total protein separation
The ultrafiltration (UF) method for white cheese production was introduced in the early 1970s and has been widely used ever since. Membrane filtration is an established and proven technology for nearly any dairy process, and Tetra Pak Filtration Solutions has supplied and installed more than 30 UF plants for white cheese production around the world. The UF process offers a number of advantages.