Effect of ultrafiltration on the cheesemaking properties of donkey milk

The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. Milk was coagulated by rennet with or without modification of some technological parameters, i.e., pre-acidification with lactic acid or EPS-producing starter, addition of small amount of bovine milk. After assessing the gross composition, the milk samples were processed and coagulation was monitored with a viscosimeter. The obtained cheeses were subjected to chemical analyses, calculation of the yield and electrophoretic characterisation of the protein profile. The results indicated that the milk protein con-centration was the main limiting factor for coagulation and that pre-acidification played a minor role. The most satisfactory results were obtained for milk with added EPS-producing starter, since the cheese showed the highest yield (about 11%) and the firmest texture. The outcomes of the study could be easily transferred to the dairy level, after suitable economic evaluation.(c) 2023 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Automated summary

The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.