Utilization of retentates for white brined cheese production: comparative evaluation of physico-chemical and sensory properties

The aim of the present study is (1) to enhance the protein fraction in cheese milk through membrane filtration and consequently (2) to separate the majority of whey as ‘ideal whey’ prior to the production of white brined cheese, and (3) to explore the potential utilization of retentates in the produ...

Ausführliche Beschreibung