CREAM CHEESE BY ULTRAFILTRATION

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Abstract
Pasteurized skim milk batches were concentrated by ultrafiltration in an Abcor UF‐22s unit at 50°C to a maximum of 27.6% solids. The UF retentate was standardized with 67–69% fat cream and with ultrafiltrate or water to give a mixture according to cream cheese standards. This was inoculated with lactic acid cultures and processed into hot pack cream cheese according to industrial practices. The resulting cheese showed excellent shelf life and smoothness comparable with standard commercial cream cheese, but with much greater hardness of body. Some advantages noted were: greater efficiency in the utilization of milk solids, flexibility of standardization, and elimination of the whey draining steps. Active cultures were necessary to achieve the proper pH. Slower cultures showed difficulty in overcoming the strong, buffering capacity of the hot‐pack cream cheese retentate.