摘要：Whole milk, pasteurized and cooled to 50-55 °C was concentrated approximately 4:1 in a 1,4 m2 UF modul (Alfa-Laval UFS-1) and 2,4 m2 UF modul (Pierre Guerin UL-1001). Retencate was cooled to 30 °C, inoculated with Str. lactis, str. diacetilactis, L. bulgaricus ond Str. thermophilus and coagulated with calf rennet. The cheese from ultrafiltered milk had normal chemical composition during storage (30 days) like traditionaly white soft cheese. He had more proteines soluble and better aminoacids content. Mature cheese from ultrafiltered milk had a texture as well as a small difference in its traditional taste due to the incorporation of whey protein.
