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Cheese: Chemistry, Physics and Microbiology pp 493–522Cite as

Application of Membrane Separation Technology to Cheese Production

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Abstract

It has been said that ‘a revolution in cheesemaking as a result of ultrafiltration is coming soon’.1 This revolution has been in the making for the past 25 years and has encompassed not only ultrafiltration but, more recently, microfiltration as well. Indeed, more than 400 000 tonnes of cheese were made using ultrafiltration technology in 1989.2 The history of cheesemaking using membranes commenced in the late 1960s with the invention of the MMV process.3–5 This process, named after its inventors (Maubois, Macquot and Vassel) opened up new avenues for significant advances in cheesemaking, including improvements in plant efficiencies, increases in cheese yield, development of continuous process, and possibilities of creating new cheese varieties. As a result, numerous plants all over the world, but mainly Europe, now use this process to manufacture a wide range of cheeses.6

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Authors and Affiliations

  1. Dairy Science Department, South Dakota State University, Brookings, SD, 57007, USA

    V. V. Mistry

  2. Laboratoire de Recherches Laitières, Institut National de la Recherche Agronomique, Rennes Cedex, France

    J.-L. Maubois

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  1. V. V. Mistry
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  2. J.-L. Maubois
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Editors and Affiliations

  1. Department of Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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Mistry, V.V., Maubois, JL. (1993). Application of Membrane Separation Technology to Cheese Production. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2650-6_13

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