STUDIES ON THE APPLICATION OF ULTRAFILTRATION FOR THE MANUFACTURE OF TELEME CHEESE

Three types of Teleme cheese were prepared; one according to the traditional method, the second with unheated UF concentrate and the third with heated UF concentrate (75 degrees C for 5 min). The cheese yield based on the cheese weight was 15 % for the traditional Teleme and 21.2 % for both types of UF-Teleme. The transfer rate (%) of total solids of milk to cheese was 49.6 % for the traditional cheese and 61.4 % for both types of UF-cheese. Dry matter, fat and total nitrogen was higher in traditional Teleme cheese than in the two types of UF-Teleme. Ash content, water soluble N/TN and non-casein N/TN were higher in both types of UF-Teleme than in the traditional one. The pH value was higher in the UF-cheeses in comparison to the traditional cheese. The extent of proteolysis, determined by the N-fraction, water soluble N/TN, non protein N/TN and non-casein N/TN was relatively higher in the traditional cheese than in the UF-Teleme samples. According to sensory evaluation, the UF-unheated Teleme was judged to be better than the traditional Teleme which, in turn, was better than the UF-heated Teleme.