Browsing by Subject "kuluttajatesti"

Cheese-making is one of the largest areas of milk processing. Due to large quantities of cheese produced, the decline in milk production and the tightening of environmental legislation, more efficient dairy processes are being developed with the target of full utilization of the raw material. For these reasons, solutions based on membrane technology are becoming more common in the dairy industry. Moreover, membrane techniques allow rationalization of the existing processes and the manufacturing of entirely new products. The purpose of this study is to examine the possibilities of using ultrafiltration in the production of spreadable cream cheese based on scientific articles and studies and by performing pilot-scale experimental research. Under this study, spreadable cream cheese was produced from standardized, fat-containing quark. The whey was separated by ultrafiltration instead of the traditional centrifugation method. A co-company’s pilot-scale membrane filtration equipment was used to produce both light cream cheeses and normal-fat cheeses. The quality characteristics of these samples were compared to a commercial product with chemical analyses and various structural measurements. In addition, the sensory properties of all the samples were evaluated by a consumer test. In this study, differences were observed between the pilot-samples and the reference samples, in both the light cream cheeses and the normal-fat cheeses. The most obvious differences were found in the results of structural measurements. These differences are likely to be explained by chemical composition of the samples, in particular in regard to the fat content. In the consumer test, the reference samples were also estimated to differ from the pilot-samples by several quality characteristics. All in all, this study gives significant information for the co-company’s new process method. Based on the results of this research the co-company was able to move on to industrial-scale test runs.