Cheese wedges.
September 3, 2020

NMPF, Processors Support Liquid UF Milk in Cheese Making

 |  By: Jim Dickrell

The National Milk Producers Federation (NMPF) and the International Dairy Foods (IDFA) say fluid ultrafiltered (UF) milk and nonfat milk should be allowed in the making of cheese.

The two groups are asking the Food and Drug Administration to re-open the regulatory docket to allow such use. The docket has been dormant since 2006.

“Our position is based on the simple fact—which FDA had already recognized in proposing to allow for the use of UF milk in standardized cheese—that the use of ultrafiltration in the cheesemaking process ‘has no material effect on the final cheese process,’” say the two organizations.

They are asking:

• Liquid UF and liquid microfiltered (MF) milk should be permitted in making standardized cheeses.

• UF and MF milk should just be labeled as “milk” on the ingredient statement.

• The UF and MF milk may be made in the same plant or brought in from another dairy plant in liquid form only.

NMPF and IDFA says the use of UF and MF milk creates an efficient way to get milk to distant cheese plants because unnecessary water is removed through filtration, reducing weight and volume. It also lowers the environmental impact of cheese making by reducing the number of truck loads needed to move the product.