Membrane Filtration of Stretch-Curd Cheese: Optimal Technological Parameters

Stretch-curd cheese is prepared using the pasta filata technique. It needs protein separation to obtain a concentrated casein product that stabilizes the ratio of protein fractions in the mix. This process requires optimal membrane filtration parameters to yield stretch-curd cheese with good functional properties. This research is the first of its kind in domestic food science to provide a comprehensive study of micellar casein in stretch-curd cheese production. The article contains some recommendations for improving the functional properties of the final product. The test involved a membrane installation (Dairy Plant Uzlovskiy Molochniy Kombinat LLC, Uzlovaya, Russia) with rolled polymer membranes with a pore size of 0.05 μm. The research tested the effect of four factors on protein separation. The resulting optimal parameters (for skimmed milk) were as follows: pasteurization temperature ≤ 68 °C; temperature supply to the microfilter – 45-50 °C; incoming pressure ≤ 0.10 MPa. The casein content in the microfiltration retentate depended on the dilution degree. The rational technological scheme to obtain the optimal ratio of protein fractions included separation of whole milk, pasteurization of skimmed milk, diafiltration, and microfiltration. Further research will determine the optimal ratio of protein fractions for the production of stretch-curd cheese with targeted functional properties.