Making Ricotta Cheese by Ultrafiltration
Jean‐Louis Maubois, F.V. Kosikowski
Journal of Dairy Science
Abstract
The principles of the uhrafihration process of Maubois, Mocquot, and Vassal were employed in production of Ricotta cheese. Effects on cheese quality of degree of acidification of the cheese milk, conditions of ultrafihration, and heat treatment of liquid pre-cheeses were studied. Cheeses produced under optimal conditions were similar to traditional Ricotta cheeses. The method lends itself to continuous operation.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
ultrafiltration produce Ricotta cheese
“Cheeses produced under optimal conditions were similar to traditional Ricotta cheeses.”
ultrafiltration affect cheese quality
“Effects on cheese quality of degree of acidification of the cheese milk, conditions of ultrafiltration, and heat treatment of liquid pre-cheeses were studied.”