Table 6 pH at the end of
fermentation, composition and
evaluation for different
fermentation processes
Sample Cheese
pH at the end
of
fermentation
Composition (%)
Evaluation
Solids Total
fat
Protein Appearance Texture Taste Total
1
FD-DVS
YF-L903
4.58
29.20
7.35
7.90
2/5
1/5
2/10 5/20
2
Yaourt
4.72
29.00
7.77
7.75
2/5
2/5
3/10 7/20
3
Traditional
cheese
4.60
34.93 13.10 14.00
4/5
3/5
7/10 16/20
Table 7 Optimum values of the
process parameters for maximum
MPR and minimum E c
Shear stress (Pa)
Temperature (°C)
Time (min)
Concentration (%)
Water rinsing
83.26
42.04
67.36
Chemical cleaning
35.74
49.79
10
0.24
Fig. 9 Flux behaviors versus
VRR during Luzerne juice
concentration process by a MF at
3 bar and b UF at 4 bar
Fig. 10 Characteristics (crude
protein and Brix) of permeate and
retentate
Table 8 Protein purity for
various types of filtration modules
VRR = 6
Protein purity in permeate (%)
Protein purity in retentate (%)
MF
DA
14
44
DRDM
4.6
73
CRDM
5.5
93
UF
DA
9.3
39
DRDM
4.8
41
CRDM
5.3
45
136
W. Zhang et al.