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Cow's cheese

News

30 May 2006

Ultrafiltration: an innovative process and a new cheese

INRA developed ultrafiltration to filter milk through a very fine membrane which partially removes small molecules. Cheeses made using this process contain soluble proteins and, with them, certain mineral salts which are usually eliminated from the whey when milk is curdled using rennet or a similar enzyme. Patented in 1969 after 14 years of research and fine tuning, the process is now widely used in the cheese industry to make Pavé d’Affinois and other cheeses such as Australian cheddar.