What You Need to Know
The process relies on maintaining casein micelles below ~40 °C to prevent denaturation and loss of colloidal calcium phosphate. Exceeding this threshold leads to protein aggregation and reduced yield. Ultrafiltration at 0.5–5 bar must be validated for each membrane module to avoid fouling or damage.
Enables production of fresh cheeses with higher moisture retention and cleaner flavor profile compared to acid/rennet coagulation methods.
Key Parameters
Temperature
50°C
10°C - 55°C
Time
2 hours
30 minutes - 4 hours
Equipment
Spiral-wound UF modulesCeramic membranesPositive displacement pumps
Steps
- 1.
Quark-style cheeses (Central Europe): Preserves native protein structure for smooth texture
- 2.
High-moisture mozzarella (Industrial production): Enables direct acidification without syneresis