摘要：In Dairy Industry, ultrafiltration technique is used especially in cheese making technology. This study was conducted in order to determine the properties of white cheeses made from concentrated milk in different ratio by ultrafiltration. Totally 6 times cheeses were made from retentate containing 34.4% dry matter, during pressing and ripening. The structure of cheeses were more rigid and the taste and aroma of cheeses have been found made with retentate containing 25.94%, 28.66% and 34.4% dry matter content. It has been determined that the pieces of coagulum weren’t became agitated especially in cheese blocks satisfactory. As dry matter content of retentate increased. It was determined that the dry matter content of cheese was increased too. During ripening the acidity of cheeses haven’t been increased but decreased a little.
