Production of cultured beverages from milk and whey concentrated by ultrafiltration

Chojnowski, W.; Poznanski, S.; Bednarski, W.; Poliwko, I.

Roczniki Instytutu Przemyslu Mleczarskiego 21(1): 25-33


Skim milk was concentrated 1:2 or 1:3 on the DDS Reverse Osmosis System UF/HF, 20-0.36 LAB module using type 600 membranes; rennet whey, separated and pasteurized at 85 deg C was similarly concentrated 1:10 and 1:20. The concentrated milk and whey were mixed to achieve contents of added whey proteins in the finished products representing 10, 20, or 30% of the skim milk proteins.