| Abstract: | By using an UF apparatus equipped with new mineral membranes making it possible to reach a protein content of 21% and a T.S. content of 45%, making semi-hard cheese such as the French variety St. Paulin was studied. Properties of precheeses were characterized for defining optimum parameters of the proposed process. Acidification, addition of salt, renneting pH, and temperature were studied for their influence regarding the rheological behavior of the precheese and/or the organoleptic qualities of young and ripened cheese. Advantages of the process: increase of 199 of the cheese yield, no in vat processing, possible addition of flavouring substances are discussed. Performances observed with the new UF equipment (30 l of milk treated per hour and m2) and its cleanability offer sufficient reliability to envisage an industrial scale up. |
