Advanced Scientific Research Methods
Open access
Peer reviewed
Abstract
Abstract
The use of ultrafiltration (UF) to standardize milk protein concentration is a common technological strategy to improve cheesemaking efficiency. However, the impact of this technology on milk processing suitability, as well as on the yield and quality of Tybo cheese, a typical Argentine semi-hard variety, remains largely unexplored. The objective of this study was to evaluate the effect of increasing milk protein concentration through UF on coagulation properties, cheese yield and ripening in Tybo cheese, comparing fixed and casein-adjusted rennet dosing strategies. Cheese milk was standardized to three protein levels (3.7%, 4.8% and 6.0%) using ultrafiltered milk obtained with membranes of 10 kDa molecular weight cut-off. Coagulation behaviour, cheese yield, composition and proteolysis during ripening were evaluated. Increasing the concentration of milk proteins through UF significantly improved the protein, fat and total solids content, resulting in shorter coagulation times, lower whey volume and greater solids retention for casein-adjusted rennet dosing Tybo cheeses. Both theoretical and practical yields increased proportionally with protein concentration, showing relative improvements of up to 90% compared with the control. Cheese produced from UF milk exhibited higher fat and moisture contents but maintained typical pH and NaCl values for semi-hard varieties. Despite differences in milk composition, the overall pattern of proteolysis during ripening was similar among treatments. These results indicate that UF can effectively increase cheesemaking efficiency in semi-hard cheese manufacture, although appropriate adjustment of rennet dosage is required to maintain coagulation control when milk protein concentration is increased. Furthermore, this study provides novel insights into the technological behaviour of traditional Argentine semi-hard cheeses, contributing to a poorly documented area and supporting their industrial optimization.
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@article{Audero2026Influence,
title = {Influence of membrane technology-based milk protein standardization on the manufacturing performance and quality characteristics of Tybo cheese},
author = {Gabriela Audero and Guillermo A. Sihufe and Ignacio Niizawa and Mara Gisela Biglione and Sonia Natalia Campos and Alejandra Lorena Cuatrin and Joselina Graciela Karlen and Luciana Costabel},
journal = {Journal of Dairy Research},
year = {2026},
doi = {10.1017/s0022029926102726},
url = {https://doi.org/10.1017/s0022029926102726}
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