Application of membrane separation technology to cheese production

Cheese: Chemistry, Physics and Microbiology

Volumn 1, Issue C, 2004, Pages

  Mistry, V V ^a   Maubois, J L ^b  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 11844301125     PISSN: 1874558X     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S1874-558X(04)80070-8     Document Type: Chapter

References (203)

1. Abd El-Salam M.H., Dawood A.H., Abd El-Hady S.M., Abdou S.M., and Montasser E.A. Manufacture of blue-veined cheese by ultrafiltration techniques. Egypt. J. Dairy Sci. 16 (1988) 149-156
2. Abdou S.M., Abd El-Salam M.H., Abd El-Hady S.M., Dawood A.H., and Montasser E.A. Proteolysis and lipolysis during ripening of blue-cheese made by ultrafiltration. Egypt. J. Dairy Sci. 16 (1988) 249-256
3. Abrahamsen R. Membrane filtration, an aid to dairy technology. Meieriposten 75 (1986) 18-27
4. (abstr.). Acharya M.R., and Mistry V.V. Comparison of effect of vacuum condensed and ultrafiltered milk on pasteurized Process cheese. J. Dairy Sci. 85 Suppl. 1 (2002) 90
5. Agbevavi T., Rouleau D., and Mayer R. Production and quality of Cheddar cheese manufactured from whole milk concentrated by reverse osmosis. J. Food Sci. 48 (1983) 642-643
6. Egypt, 152 pp. Al Khamy A.F. Studies on Developing Domiati Soft Cheesemaking by Ultrafiltration Technique. PhD Thesis, Faculty of Agriculture, Al-Azhar University (1988)
7. Anon. Eultrafiltration a la ferme: l'idée fait son chemin. Tech. Lait 983 (1984) 7-10
8. Anon. Quarg from ultrafiltration concentrates (German). 1002-1004. Deutsche Milchwirtsch 35 (1984) 1000
9. Anon. Quarg manufacture using ultrafiltration (German). Deutsche Milchwirtsch. 35 (1984) 1108-1109
10. Athar I.H., Spurgeon K.B., Gilmore T.M., Parsons J.G., and Seas S.W. Ultrafiltration of skim milk prior to Cottage cheese making. J. Dairy Sci. 66 Suppl. 1 (1983) 69-70
11. Bacher T., and Konigsfeldt P. WPI by microfiltration of skim milk. Eur. Dairy Mag. 5 (2000) 14-16
12. Barbano D.M. Reverse osmosis prior to cheese making. New Dairy Products via New Technology. Atlanta, GA, USA, October 8-9. Proceedings of IDF Seminar (1986) 31-53
13. Barbano D.M., and D.G. B. Whole milk reverse osmosis retentates for Cheddar cheese manufacture: cheese composition and yield. J. Dairy Sci. 67 (1984) 2839-2849
14. Barbano D.M., Bynum D.G., and Senyk G.F. Influence of reverse osmosis on milk lipolysis. J. Dairy Sci. 66 (1983) 2447-2451
15. 360-363. Baurle H.W., Walenta W., and Kessler H.G. Manufacture of skim milk Quarg using ultrafiltration (German). Deutsche Molk. -Ztg. 105 (1984) 356-357
16. Benard S., Maubois J.L., Tareck A., Vachot J.C., and Sanson J. Ultrafiltration-thermisation du lait à la production; aspects bactériologiques. Lait 61 (1981) 435-457
17. Berridge N.J. Enzymes and Coagulation. I. Milk coagulation. In: Sumner J.B., and Myrback K. (Eds). The Enzymes Vol. 1 (1951), Academic Press, Brussels 1079-1105
18. Patent WO 01/41578 Al. Bhaskar G.V., Singh H., and Blazey N.D. Milk protein products and processes (2001)
19. US Patent 6177128. Blazey N.D., Dybing S.T., Knights R.J., and Huang I.-Lo. Methods for producing cheese and cheese products (2001)
20. Brandsma R.L., and Rizvi S.S.H. Depletion of whey proteins and calcium by microfiltration of acidified skim milk prior to cheese making. J. Dairy Sci. 82 (1999) 2063-2069
21. Broome M.C., Tan S.E., Alexander M.A., and Manser B. Low-concentration ratio ultrafiltration for Cheddar cheese manufacture. Part 1. Effect on seasonal cheese composition. Aust. J. Dairy Technol. 53 (1998) 5-10
22. Broome M.C., Tan S.E., Alexander M.A., and Manser B. Low-concentration ratio ultrafiltration for Cheddar cheese manufacture. Part 2. Effect on maturation. Aust. J. Dairy Technol. 53 (1998) 11-16
23. Brulé G., Maubois J.L., and Fauquant J. Etude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane. Lait 54 (1974) 600-615
24. Brule G., Maubois J.L., Vandeweghe J., Fauquant J., and Goudedranche H. Utilisation de l'ultrafiltration sur membrane pour la fabrication de fromages de type pates fraiches. Rev. Lait. Fr. (1975) 117-122
25. Bundgaard A.G., Olsen O.J., and Madsen R.F. Ultrafiltration and hyperfiltration of skim milk for production of various dairy products. Dairy Ind. 37 (1972) 539-546
26. Bush C.S., Caroutte C.A., Amundson C.H., and Olson N.F. Manufacture of Colby and Brick cheeses from ultrafiltered milk. J. Dairy Sci. 66 (1983) 415-421
27. Bynum D.G., and Barbano D.M. Whole milk reverse osmosis retentates for Cheddar cheese manufacture: chemical changes during aging. J. Dairy Sci. 68 (1985) 1-10
28. European Patent 0040282. Cacciola A., and Leung P.S. Process for the production of a dry inorganic ultrafiltration membrane and membrane produced by such a method (1980)
29. Caron A., St-Gelais D., and Pouliot Y. Coagulation of milk enriched with ultrafiltered or diafiltered microfiltered milk retentate powder. Int. Dairy J. 7 (1997) 445-451
30. Chapman H.B., Bines V.E., Glover F.A., and Skudder P.J. Use of milk concentrated by ultrafiltration for making hard cheese, soft cheese and yoghurt. J. Soc. Dairy Technol. 27 (1974) 151-155
31. 527 pp. Cheryan M. Ultrafiltration and Microfiltration Handbook. 2nd edn (1998), Technomic Publishing Company, New York
32. 25 June. CNA. Avis du Conseil National de 1'Alimentation sur l'emploi de lait microfiltré en fromageries AOC (2002). http://www.agriculture.gouv.fr/alim/part/AVIS_39.pdf
33. 93 pp. Cousin O. Réensemencement des Laits Microfiltrés en vue de leur Transformation en Fromage Camembert. PhD Thesis (1994), Ensar/Inra, Lancaster, PA
34. 1372. Covacevich H.R., and Kosikowski F.V. Cream cheese by ultrafiltration. J. Food Sci. 42 (1997) 1362-1364
35. Covacevich H.R., and Kosikowski F.V. Mozzarella and Cheddar cheese manufacture by ultrafiltration principles. J. Dairy Res. 61 (1978) 701-709
36. Cox G.C., and Langdon I.A. Economic evaluation of reverse osmosis for reduction in milk transport costs. Aust. J. Dairy Technol. 40 (1985) 113-117
37. Cox G.C., Kyle W.S.A., Versteeg K., Marshall S.C., Kitchen B.J., Muller L.L., and Jacob P.H. Grant report no. NERDDP.EG 377 (1985), National Energy Research Development and Demonstration Program. Dept. of Resources and Energy, Rennes, France 9-15
38. Creamer L.K., Iyer M., and Lelievre J. Effect of various levels of rennet addition on characteristics of Cheddar cheese made from ultrafiltered milk. NZ J. Dairy Sci. Technol. 22 (1987) 205-214
39. Culioli J., Bon J.P., Maubois J.L., Goudedranche H., and Piot M. Etude de la viscosité des rétentats et des préfromages obtenus après traitement du lait par ultrafiltration sur membrane. Lait 54 (1974) 481-500
40. Dalgleish D.G. Effect of milk concentration on the rennet coagulation time. J. Dairy Res. 47 (1980) 231-235
41. Dalgleish D.G. The effect of denaturation of β-lacto-globulin on renneting: a quantitative study. Milchwissenschaft 45 (1990) 491-494
42. Daufin G., Gesan-Guiziou G., Dresch M., Manem J., Chaufer B., and Merin U. Traitement et recyclage des effluents de l'industrie laitiere. In: G. D., Rene F., and Aimar P. (Eds). Les Separations par Membrane dans les Procédés de l'Industrie Alimentaire (1998), Tech and Doc, Canberra, Australia 343-359
43. Daufin G., Gésan-Guiziou G., Muller A., Merin U., Jeantet R., and Bramaud C. Lactoserum. In: Daufin G., René E., and Aimar P. (Eds). Les Séparations par Membrane dans les Procédés de l'Industrie Alimentaire (1998), Tech and Doc, Paris 310-329
44. France, 158 pp. Daviau C. Effect des Caracteristiques Physico-chimiques du Lait sur l'Aptitude à la Coagulation Présure et à l'Egouttage dans une Technologie Pâte Molle. PhD Thesis, Ensar/Inra, Rennes (2000)
45. Dawood A.H., Abdou S.M., Abd E.-H.S.M., Abd El-Salam M.H., and Montasser E.A. Ripening indices in blue-veined cheese manufactured by ultrafiltration techniques. Egypt. J. Dairy Sci. 16 (1988) 157-164
46. De Koning P.J., De Boer R., Both P., and Nooy P.F.C. Comparison of proteolysis in a low-fat semi-hard type of cheese manufactured by standard and by ultrafiltration techniques. Neth. Milk Dairy J. 35 (1981) 35-46
47. Delbeke R. Experiments on making Saint-Paulin by full concentration of milk with ultrafiltration. Milchwissenschaft 42 (1987) 222-225
48. Dos Santos Neves D., and Ducruet P. Utilization of ultrafiltration in the processing of cream cheese (Portuguese). Rev. Inst. Lacticinios Candido Tostes 43 (1988) 3-8
49. Ducruet P., Maubois J.L., Goudédranche H., and Pannetier R. Elements de fabrication de fromages à pâte demidure et à ouverture propionique selon le procéde. MMV Tech. Lait 957 (1981) 13-16
50. Dziezak J.D. Membrane separation technology offers processors unlimited potential. Food Technol. 44 (1990) 107-113
51. Erdem Y.K. Influence of ultrafiltration on modification of surface hydrophobic sites of the milk protein system in the course of renneting. J. Food Fng. 44 (2000) 63-70
52. Eriksson P. Nanofiltration extends the range of membrane filtration. Environ. Prog. 7 (1988) 58-62
53. Ernstrom C.A., Sutherland B.J., and Jameson G.W. Cheese base for processing: a high yield product from whole milk by ultrafiltration. J. Dairy Sci. 63 (1980) 228-234
54. Fassbender R. Using cold ultrafiltered milk in cheese-making. Proc. 37th Annual Marschall Cheese Seminar. Visalia, CA (2001). http://www.rhodiadairy.com/marschall/proceed/index.htm
55. Fauquant J., Maubois J.L., and Pierre A. Microfiltration du lait sur membrane minérale. Tech. Lait 1028 (1988) 21-23
56. Fernandez A., and Kosikowski F.V. Physical properties of direct acidified Mozzarella cheese from ultrafiltered whole milk retentates. J. Dairy Sci. 69 (1986) 643-648
57. Fernandez A., and Kosikowski F.V. Low moisture Mozzarella cheese from whole milk retentates of ultrafiltration. J. Dairy Sci. 69 (1986) 2011-2017
58. Ferron-Baumy C., Maubois J.L., Garric G., and Quiblier J.P. Coagulation présure du lait et des rétentats d'ultrafiltration. Effets de divers traitements thermiques. Lait 71 (1991) 423-434
59. Friis T.L. Automatic fat and protein standardization of tomorrow. North Fur. Dairy J. 51 (1985) 266-269
60. Furtado M.M., and Partridge J.A. Characterization of nitrogen fractions during ripening of a soft cheese made from ultrafiltration retentates. J. Dairy Sci. 71 (1988) 2877-2884
61. European Patent No. 0870534 Al. Garcera D., and Toujas E. Support macroporeux a gradient de perméabilité et son procede de fabrication (1998)
62. Garem A., Schuck P., and Maubois J.L. Cheesemaking properties of a new dairy-based powder made by a combination of microfiltration and ultrafiltration. Lait 80 (2000) 25-32
63. Garnot P. Influence of milk concentration by UF on enzymatic coagulation. Bulletin 225 (1988), International Dairy Federation, Paris 11-15
64. Garnot P., Rank T.C., and Olson N.F. Influence of protein and fat contents of ultrafiltered milk on rheological properties of gels formed by chymosin. J. Dairy Sci. 65 (1982) 2267-2273
65. Gillot J., and Garcera D. Ceraver: nouveaux médias filtrants céramiques. Tech. Lait 1007 (1986) 23
66. Glover F.A. Ultrafiltration and Reverse Osmosis for the Dairy Industry (1985), National Institute of Research in Dairying, Brussels 1-207
67. Glover F.A., Skudder P.J., Stothart P.H., and Evans E.W. Reviews of the progress of dairy science: reverse osmosis and ultrafiltration in dairying. J. Dairy Res. 45 (1978) 291-318
68. Goudédranche H., Maubois J.L., Ducruet P., and Mahaut M. Utilization of the new mineral UF membrane for making semi-hard cheeses. Desalination 35 (1980) 243-258
69. Goudédranche H., Ducruet P., Vachot J.C., Pannetier R., and Maubois J.L. Utilisation du lysozyme en tant qu'agent régulateur de l'affinage en fromagerie. MMV Lait 66 (1986) 189-206
70. Goudedranche H., Fauquant J., and Maubois J.L. Fractionation of globular milk fat by membrane microfiltration. Lait 80 (2000) 83-98
71. Green M.L., and Grandison A.S. Secondary (non-enzyme) phase of rennet coagulation and post-coagulation phenomena. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology Vol. 1 (1987), Elsevier Science Publishing Co., Reading 97-134
72. Gregory A.G. Desalination oj sweet-type whey salt drippings for whey solids recovery. Bulletin 38-49 (1987), International Dairy Federation, London
73. Guinee T.P., Pudja P.D., and Mulholland E.O. Effect of milk protein standardization, by ultrafiltration, on the manufacture, composition and maturation of Cheddar cheese. J. Dairy Res. 61 (1994) 117-131
74. 1502-1503. Gutter H. Soft cheese from ultrafiltration concentrate. Deutsche Molk. -Ztg. 105 (1984) 1500
75. Hansen R. A complete plant for automatic large production of Feta cheese by ultrafiltration concentrate. North Fur. Dairy J. 46 (1980) 149-151
76. Hansen R. UF Camembert manufactured on the new CAMATIC. North Fur. Dairy J. 47 (1981) 147-152
77. Hansen M. Ultrafiltration of milk for production of Feta cheese. Cult. Dairy Prod. J. 19 (1984) 16-17
78. Hansen R. Production of structured Feta at the Galloway creamery in Scotland. North Fur. Dairy J. 51 (1985) 153-159
79. Hansen R. Mozzarella cheese without whey proteins. North Fur. Dairy J. 53 (1987) 21-23
80. Harper J., Iyer M., Knighton D., and Lelievre J. Effects of whey proteins on the proteolysis of Cheddar cheese slurries (a model for the maturation of cheeses made from ultrafiltered milk). J. Dairy Sci. 72 (1989) 333-341
81. Herbertz G. Quarg made from ultrafiltration concentrates using GEA-Ahlborn/Abcor-Spiral membrane system (German). Deutsche Milchwirtsch. 35 (1984) 1004-1005
82. 1792-1795. Herbertz G. Production of "thermo-Quarg" by a new ultrafiltration technology (German). Deutsche Milchwirtsch. 35 (1984) 1790
83. Herbertz G. Successful use of ultrafiltration in Quarg manufacture (German). Deutsche Milchwirtsch. 36 (1985) 1042-1043
84. Hickey M.W., Van Leeuwen H., Hillier A.J., and Jago G.R. Amino acid accumulation in Cheddar cheese manufactured from normal and ultrafiltered milk. Aust. J. Dairy Technol. 38 (1983) 110-113
85. Intern. Patent PCT No. 86/01687. Holm S., Malmberg R., and Svensson K. Method and plant for producing milk with a low bacterial content (1986)
86. Honer C. Preconcentrating milk for cheesemaking. Dairy Rec. 85 7 (1984) 68-70
87. Horton B.S. Reverse osmosis: its technical, technological, economical and legal achievements and limitations. Proc. of the XXII International Dairy Congress (1986), D. Reidel Publishing Company, Brussels 527-544
88. Hurwitz M.F., and Brantley J.D. Shear separation: a promising method for protein fractionation. Lait 80 (2000) 121-127
89. Jacobsen M.K. Manufacture of cheese from ultra-filtered milk where a part of the concentration is carried out through syneresis. North Eur. Dairy J. 51 (1985) 38-52
90. Jolly R.C., and Kosikowski F.V. A new blue cheese food material from ultrafiltrated skim milk and microbial enzyme-mold spore reacted fat. J. Dairy Sci. 585 (1975) 1272-1275
91. Kealey K.S., and Kosikowski F.V. Cheddar cheese from ultrafiltered whole milk retentates in industrial cheese making. J. Dairy Sci. 68 (1985) 3148-3154
92. Kealey K.S., and Kosikowski F.V. Cottage cheese from ultrafiltered skimmilk retentates in industrial cheesemaking. J. Dairy Sci. 69 (1986) 1479-1483
93. Special Issue 9201. Kelly P.M., Horton B.S., and Burling H. Partial demineralization of whey by nanofiltration. New Applications of Membrane Processes (1992), International Dairy Federation 130-140
94. Kindstedt P.S., and Guo M.R. A physico-chemical approach to the structure and function of Mozzarella cheese. Aust. J. Dairy Technol. 53 (1998) 70-73
95. Koch International GmbH. Production of Quarg and other types of fresh cheese by means of ultrafiltration. North Eur. Dairy J. 53 (1987) 75-83
96. Korolczuk J., Maubois J.L., and Fauquant J. Mécanisation en fromagerie de pâtes molles. Proc. XXII International Dairy Congress (1986), Reidel D. Publishing Company, Brussels 123-128
97. Kosikowski F.V. Ultrafiltration of milk on French farms and in the making of a new specialty cheese industry. J. Dairy Sci. 68 (1985) 2403-2410
98. Kosikowski F.V. Membrane separations in food processing. In: McGregor W.C. (Ed). Membrane. Separations in Biotechnology (1986), Marcel Dekker, The Hague, The Netherlands 201-254
99. 156. Kosikowski F.V. New cheesemaking procedures utilizing ultrafiltration. Food Technol. 40 (1986) 71-77
100. Kosikowski F.V., and Mistry V.V. Microfiltration, ultrafiltration, and centrifugation separation and sterilization processes for improving milk and cheese quality. J. Dairy Sci. 73 (1990) 1411-1419
101. 729 pp. Kosikowski F.V., and Mistry V.V. Cheese and Fermented Milk Foods. Origins and Principles. 3rd edn (1997), F.V. Kosikowski LLC., NewYork
102. Kosikowski F.V., Masters A.R., and Mistry V.V. Cottage cheese from retentate-supplemented skim milk. J. Dairy Sci. 68 (1985) 541-547
103. Kosikowski F.V., Masters A.R., and Mistry V.V. Cheddar cheese from retentate-supplemented whole milk. J. Dairy Sci. 68 (1985) 548-554
104. Lablee J. Manufacture of cheese from recombined or reconstituted milk. Bulletin 142 (1982), International Dairy Federation, Great Falls, V.A. 119-125
105. Doc B.136. Lawrence R.C. The use of ultrafiltration technology in cheesemaking. 15 International Dairy Federation. Brussels (1987)
106. Lawrence R.C., Creamer L.K., and Gilles J. Texture development during cheese ripening. J. Dairy Sci. 70 (1987) 1748-1760
107. Le Graet Y., and Maubois J.L. Fabrication de fromages à pâte fraîche à partir de poudres de rétentat et de préfromage. Rev. Lait Fr. 373 (1979) 23-26
108. Léonil J., Mollé D., Fauquant J., Maubois J.L., Pearce R.J., and Bouhallab S. Characterization by ionization mass spectrometry of lactosyl β-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site. J. Dairy Sci. 80 (1997) 2270-2281
109. French Patent No. 2731587. Le Squeren J.C., and Canteri G. Procédé pour éliminer les cellules somatiques des milieux alimentaires ou biologiques et produits correspondants (1995)
110. Lucisano M., Peri C., and Donati E. Studies on coagulation of milk ultrafiltration retentates. I. Coagulation kinetics. Milchwissenschaft 40 (1985) 600-604
111. Madec M.N., Mejean S., and Maubois J.L. Retention of Listeria and Salmonella cells contaminating skim milk by tangential membrane microfiltration ("Bactocatch" process). Lait 72 (1992) 327-332
112. Madsen R.F., and Bjerre P. Retentate powder. North Eur. Dairy J. 5 (1981) 120-125
113. Madsen R.F., and Bjerre P. Production of cheese-base. North Eur. Dairy J. 5 (1981) 135-139
114. Madsen J.S., and Qvist K.B. The effect of added proteolytic enzymes on meltability of Mozzarella cheese manufactured by ultrafiltration. Lait 78 (1998) 259-272
115. France, 131 pp. Mahaut M. Approfondissement des Connaissances sur la Nature des Mécanismes Physiques et Biochimiques Intervenant sur les Proprietes Rheologiques des Fromages. Frais. PhD Thesis, ENSAR - Universite Rennes (1990)
116. Mahaut M., and Maubois J.L. Application du procédé MMV à la fabrication des fromages à pâte persillee. Proc XX Congrès International de Laiterie. Paris, 26-30, 1978 (1978) 804-805
117. Special Issue 900. Mahaut M., and Maubois J.L. Ultrafiltration systems as applied to the manufacture of recombined cheese: Recombination of milk and milk products (1988), International Dairy Federation, Brussels 298-303
118. Mahaut M., Maubois J.L., Zink A., Pannetier R., and Veyre R. Eléments de fabrication de fromages frais par ultrafiltration sur membrane de coagulum de lait. Tech. Lait 961 (1982) 8-13
119. Malmberg R., and Holm S. Producing low-bacteria milk by microfiltration. North Eur. Dairy J. 54 (1988) 30-32
120. Mattews M.E., So S.E., Amundson C.H., and Hill C.G.J. Cottage cheese from ultrafiltered skim milk. J. Food Sci. 41 (1976) 619-623
121. Maubois J.L. Application des techniques à membrane dans l'industrie fromagère. Génie Rural 1 (1979) 15-19
122. Maubois J.L. Les fromages. In: Luquet F.M. (Ed). Laits et Produits Laitiers Vol. 2 (1985), Tech & Doc, Brussels 121-123
123. Maubois J.L. Proceeding Symposium "Cheese Biotechn. Int. Food Dev.", Oct. (1987), Cornell University, Lavoisier, Paris. 24
124. Maubois J.L. Whey, its biotechnological signification. Proc. 8th International Biotechnology Symposium. Paris. (1988) 22
125. Maubois J.L. Applications of membrane techniques in the dairy industry. Proposals for a new IDF Group of Experts. Bulletin 244 (1989), Bulletin International Dairy Federation, Ithaca, NY. 26-29
126. 2, Montréal. Maubois J.L. Nouvelles applications des technologies à membranes dans 1'industrie laitiere. Proc XXIII Congrès International de Laiterie (1990) 1775-1790
127. Maubois J.L. Membrane microfiltration: a tool for a new approach in dairy technology. Aust. J. Dairy Technol. 57 (2002) 82-96
128. Maubois J.L., and Brulé G. Utilisation des techniques à membrane pour la séparation, la purification et la fragmentation des protéines laitières. Lait 62 (1982) 484-510
129. Maubois J.L., and Fauconneau G. Les choix possibles dans le domaine de la technologie laitière pour résoudre le problème des excédents laitiers. J. Inf. ITFB (1977) 141-150
130. Maubois J.L., and Kosikowski F.V. Making Ricotta cheese by ultrafiltration. J. Dairy Sci. 61 (1978) 881-884
131. Maubois J.L., and Mocquot G. Preparation de fromage à partir de préfromage liquide obtenu par ultrafiltration du lait. Lait 51 (1971) 495-533
132. Maubois J.L., and Mocquot G. Application of membrane ultrafiltration to preparation of various types of cheese. J. Dairy Sci. 58 (1975) 1001-1007
133. Maubois J.L., and Ollivier G. Extraction of milk protein. In: Damodaran S. (Ed). Food Proteins and their Applications (1997), Marcel Dekker, Brussels 579-595
134. French Patent 2052121. Maubois J.L., Mocquot G., and Vassal L. Precede de traitement du lait et de sous produits laitiersbk] (1969)
135. French Patent No. 2166315. Maubois J.L., Mocquot G., and Vassal L. Procede de traitement du lait et de sous-produits laitiersbk] (1972)
136. French Patent 2218821. Maubois J.L., Mocquot G., and Vassal L. Procédé de traitement du lait et des sous-produits laitiersbk] (1973)
137. B. Behr's Verlag, Hamburg, Germany. Maubois J.L., Fauquant J., Famelart M.H., and Caussin F. Milk microfiltrate, a convenient starting material for fractionation of whey proteins and derivatives. The importance of whey and whey components in food and nutrition. 3rd International Whey Conference. Munich, Germany (2001) 59-72
138. Mayes J.J. Dairy products manufactured from whole milk concentrated by reverse osmosis. Part 2. Cheddar cheese. Aust. J. Dairy Technol. 40 (1985) 100-101
139. Meersohn M. Nitrate free cheese making with bactocatch. North Eur. Dairy J. 55 (1989) 108-113
140. Meireles-Masbernat M., Gésan-Guiziou G., Chaufer B., and Liou J.K. Opérations à membranes poreuses: NF-UF-MF chap Part I. In: Daufin G., René F., and Aimar P. (Eds). Les Séparations par Membrane dans les Procédés de l'industrie Alimentaire (1998), Tech & Doc, New York 8-217
141. Montreal, Canada. Mietton B. La standardisation des laits de fromagerie. Proc XXIII Congrès International de Laiterie (1990) 1838-1864
142. Mistry V.V. Application of retentate starter in the manufacture of cottage cheese. Milchwissenschaft 45 (1990) 702-707
143. Mistry V.V. Manufacture and application of high milk protein powder. Lait 82 (2002) 515-522
144. Mistry V.V., and Hassan H.N. Delactosed, high milk protein powder. 1. Manufacture and composition. J. Dairy Sci. 74 (1991) 1163-1169
145. Mistry V.V., and Kosikowski F.V. Fermentation of ultrafiltered skim milk retentates with mesophilic lactic cheese starters. J. Dairy Sci. 68 (1985) 1613-1617
146. Mistry V.V., and Kosikowski F.V. A naturally buffered bulk retentate starter from ultrafiltered milk. J. Dairy Sci. 69 (1986) 845-950
147. Mistry V.V., and Kosikowski F.V. Application of retentate starter produced from ultrafiltered milk to the manufacture of Cheddar cheese. J. Dairy Sci. 69 (1986) 1484-1490
148. Mistry V.V., and Maubois J.L. Application of membrane separation technology to cheese production. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology. 3rd edn (1993), Chapman & Hall, Paris 493-522
149. Mistry V.V., and Pulgar J.B. Use of high milk protein powder in the manufacture of Gouda cheese. Int. Dairy J. 6 (1996) 205-216
150. Mistry V.V., Metzger L.E., and Maubois J.L. Use of ultrafiltered sweet buttermilk in the manufacture of reduced fat Cheddar cheese. J. Dairy Sci. 79 (1996) 1137-1145
151. US Patent 6183804. Moran J.W., Dever H.A., Miller A.M., Silver R.S., and Hyde M.A. Continuous on-demand manufacture of process cheese (2001)
152. US Patent 6183805. Moran J.W., Trecker G.W., and Monckton S.P. Continuous manufacture of process cheese (2001)
153. Mortensen B.K. Recent developments in the utilization of milk proteins in dairy products. In: Galesloot T.E., and Tinbergen B.J. (Eds). Milk Proteins "84". Proceedings of the International Congress on "Milk Proteins" Luxembourg (1985), PUDOC, London 109-119
154. Murphy J.M., and Fox P.F. Fractionation of sodium caseinate by ultrafiltration. Food Chem. 39 (1991) 27-38
155. S -rich/κ-rich or β-rich casein fractions. Food Chem. 39 (1991) 211-228
156. Neocleous M., Barbano D.M., and Rudan M. Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield. J. Dairy Sci. 85 (2002) 2415-2424
157. Neocleous M., Barbano D.M., and Rudan M. Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese. J. Dairy Sci. 85 (2002) 2425-2437
158. Olesen N., and Jensen F. Microfiltration the influence of operation parameters on the process. Milchwissenschaft 44 (1989) 476-479
159. Oommen B.S., Mistry V.V., and Nair M.G. Effect of homogenization of cream on composition, yield and functionality of Cheddar cheese made from milk supplemented with ultrafiltered milk. Lait 80 (2000) 77-91
160. O'Shea D.P. Collection, handling and processing of salt drippings using the ultra-osmosis membrane. Proceedings, Dairy Products Technical Conference American Dairy Products Institute. Chicago, IL (1990) 61-68
161. Pahkala E., Turunen M., and Antila V. Ultrafiltration in the manufacture of Edam cheese. Meijeritiet. Aikat. 43 (1985) 47-61
162. Patel R.S., Reuter H., and Prokopek D. Production of Quarg by ultrafiltration. J. Soc. Dairy Technol. 39 (1986) 27-31
163. Piot M., Vachot J.C., Veaux M., Maubois J.L., and Brinkman G.E. Ecrémage et épuration bactérienne du lait entier cru par microfiltration sur membrane en flux tangential. Tech. Lait 1016 (1987) 42-46
164. Poduval V.S., and Mistry V.V. Manufacture of reduced fat Mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream. J. Dairy Sci. 82 (1999) 1-9
165. European Patent No. 0542583B1. Quiblier J.P., Ferron-Baumy C., Garric G., and Maubois J.L. Procédé de traitement des laits permettant au moins de conserver leur aptitude fromagère (1992)
166. Qvist C.B. Havarti cheese from concentrated milk. Scand. Dairy Ind. 1 (1987) 30-32
167. Qvist K.B., Thomsen D., and Jensen G.K. Manufacture of semihard cheese with round holes from milk preconcentrated using ultrafiltration (Danish). Beret. Statens Mejerifors. 266 (1985) 1-48
168. Qvist K.B., Thomsen D., and Jensen G.K. Manufacture of Havarti cheese from milk concentrated about 5-fold by ultrafiltration (Danish). Beret. Statens Mejerifors. 268 (1986) 1-55
169. Qvist K.B., Thomsen D., and Hoier E. Effect of ultrafiltered milk and use of different starters on the manufacture, fermentation and ripening of Havarti cheese. J. Dairy Res. 54 (1987) 437-446
170. Rash K.E., and Kosikowski F.V. Behavior of enteropathogenic Escherichia coli in Camembert cheese made from ultrafiltered milk. J. Food Sci. 47 (1982) 728-732
171. Raval D.M., and Mistry V.V. Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat process cheese. J. Dairy Sci. 82 (1999) 2334-2343
172. 371 pp. Renner E., and Abd El-Salam M.H. Application of Ultrafiltration in the Dairy Industry. 1st edn (1991), Elsevier Applied Science, Wageningen, The Netherlands
173. Resmini P., Pagani M.A., and Prati R. Lultrafiltrazione del latte nella tecnologia del Mascarpone. Scienza. e. Tecnica. Lattiero. -Casearia. 35 (1984) 213-230
174. Richard J., Desmazeaud M., Lenoir J., Remuef F., Schneid N., Hermier J., Cerf O., Maubois J.L., and Frankinet J. Cheesemaking milk. In: Eck A., and Gillis J.C. (Eds). Cheesemaking: From Science to Quality Assurance. 2nd edn (2000), Lavoisier Publishing, London 189-301
175. US Patent 1711032. Richardson W.D. Method of Making Cheese (1929)
176. Saboya L.V., and Maubois J.L. Current developments of microfiltration technology in the dairy industry. Lait 80 (2000) 541-553
177. Saboya L.V., Goudedranche H., Maubois J.L., Lerayer A.L.S., and Lortal S. Impact of broken cells of lactococci and propionibacteria on the ripening of Saint-Paulin UF cheeses: extent of proteolysis and GC-MS profiles. Lait 81 (2001) 699-713
178. Saint-Gelais D., Roy D., and Audet P. Manufacture of low fat Cheddar cheese from milk enriched with different protein concentrate powders. Food Res. Int. 31 (1998) 137-145
179. Swedish Patent 7416257. Sandblom R.M. Filtering Process (1974)
180. Sandfort P. Preconcentrated cheese-milk by evaporation. Dairy Rec. 84 (1983) 16-17
181. Schmidt D., Fedrick I.A., and Donovan H.M. Quality and yield of Cheddar cheese manufactured from reconstituted reverse osmosis milk concentrates. NZ J. Dairy Sci. Technol. 21 (1986) 125-131
182. Schuck P., Piot M., Mejean S., Le Graet Y., Fauquant J., Brule G., and Maubois J.L. Deshydratation par atomisation de phosphocaséinate natif obtenu par microfiltration sur membrane. Lait 74 (1994) 375-388
183. Sharma S.K., Ferrier L.K., and Hill A.R. Effect of modified manufacturing parameters on the quality of Cheddar cheese made from ultrafiltered (UF) milk. J. Food Sci. 54 (1989) 573-577
184. Skovhauge E. Production of cheese with open structure by means of ultrafiltration technique. North Fur. Dairy J. 53 (1987) 61-67
185. Skovhauge E. Membrane filtration for acid and heat-coagulated cheese: Ricotta (1988), Pasilac-Danish Turnkey Dairies Ltd, Paris 1-7
186. Slack A.W., Amundson C.H., and Hill Jr. C.G. Onfarm ultrafiltration of milk: Part 2. Economic analysis. Process. Biochem. 17 (1982) 23-33
187. Slack A.W., Amundson C.H., Hill Jr. C.G., and Jorgensens N.A. On-farm ultrafiltration of milk: Part 1. Technical feasibility studies. Process. Biochem. 17 (1982) 6-11
188. Sood VK., and Kosikowski F.V. Process Cheddar cheese from plain and enzyme treated retentates. J. Dairy Sci. 62 (1979) 1713-1718
189. Sordi F. A production line for Mascarpone cheese using ultrafiltration [Italian]. Latte 9 (1984) 290-291
190. Spangler P.L., El-Soda M., Johnson M.E., Olson N.F., Amundson C.H., and Hill Jr. C.G. Accelerated ripening of Gouda cheese made from ultrafiltered milk using a liposome-entrapped enzyme and freeze shocked lactobacilli. Milchwissenschaft 44 (1989) 199-203
191. Spangler P.L., Jensens L.A., Amundson C.H., Olson N.F., and Hill C.G. Gouda cheese made from ultrafiltered milk, effects of concentration factor, rennet concentration, and coagulation temperature. J. Dairy Sci. 73 (1990) 1420-1428
192. Stenne M.P. La fromagerie en continu, révolution 1964. Tech. Lait 463 (1964) 13-29
193. French Patent 2232999. Stenne P. Procédé de fabrication d'aliments proteiques, notamment de fromages (1973)
194. French Patent 2592769. Terré E., Maubois J.L., Brulé G., and Pierre A. Procede d'obtention d'une matière enrichie en casèine (3, appareillage pour la mise en oeuvre de ce procédé et application des produits obtenus par ce procédé comme aliments, compléments alimentaires ou additifs en industrie alimentaire et pharmaceutique ou dans la préparation de peptides à activité physiologique (1987)
195. Trouvé E., Maubois J.L., Piot M.M.M.N., Fauquant J., Rouault A., Tabard J., and Brinkman G. Retention de différentes espèces microbiennes lors de l'épuration du lait par microfiltration en flux tangential. Lait 71 (1991) 1-13
196. Turcot S., St-Gelais D., and Turgeon S.L. Ripening of low fat Cheddar cheese made from milk enriched with phospholipids. Lait 82 (2002) 209-224
197. Van der Horst H.C., and Hanemaaijer J.H. Cross-flow microfiltration in the food industry: state of the art. Desalination 77 (1990) 235-258
198. Vandeweghe J. Cheese yield: evaluation and measurement. In: Eck A., Gillis, and J.C. (Eds). Cheesemaking: From Science to Quality Assurance. 2nd edn (2000), Lavoisier Publishing, Aarhus, Denmark 738-747
199. Vincens D., and Tabard J. L'élimination des germes bactériens sur membranes de microfiltration. Tech. Lait 1033 (1988) 62-64
200. Visser S. Proteolytic enzymes and their action on milk proteins: a review. Neth. Milk Dairy J. 35 (1981) 65-88
201. Zall R.R. Accumulation and quantification of onfarm ultrafiltered milk: the California experience. Milchwissenschaft 42 (1987) 88-100
202. Zall R.R., and Chen J.H. Thermalizing milk as opposed to milk concentrate in a UF system affects cheese yield. Milchwissenschaft 41 (1986) 217-218
203. Ziabary S.H.M., and Hoffmann W. Investigation regarding the use of ultrafiltration for the production of Iranian Feta-cheese. Kieler-Milchwirtschaftliche-Forschungs-berichte 53 (2001) 239-247.