Pasteurized skim milk was subjected to (1) microfiltration (MF) at 50°C and (2) MF at 6°C after storage at 2°C. The products of these treatments were retentate (RMF50) and permeate (PMF50), and retentate (RMF6) and permeate (PMF6), respectively. Additionally, RMF50 was subjected to (3) cold MF after water dilution to produce retentate (RMF6R) and permeate (PMF6R). Calcium migration was monitored by analyzing ionic, soluble, and total calcium content in feed, retentates, and permeates. The influence of calcium partitioning and calcium addition to feed, retentates, and retentates diluted with water was determined. Without CaCl₂ addition, only skim milk, RMF50, and RMF6 coagulated after rennet addition. Higher true protein and casein content of RMF50 and RMF6 resulted in shorter time of renneting. The retentates diluted with water showed no signs of coagulation within 40 min. The addition of PMF6R to RMF50 did not affect rennet coagulation time within the observed 40 min in comparison to RMF50 + water. In general, higher CaCl₂ addition resulted in shorter rennet coagulation time. Special attention should be paid to calcium partitioning during membrane processing of cheesemilk. The level of calcium addition should be adopted to calcium content in such cheesemilk, which is affected by conditions of the filtration process (i.e., concentration factor and temperature).

在2°C储存后，对巴氏杀菌的脱脂奶进行（1）在50°C的微滤（MF）和（2）在6°C的MF。这些处理的产品分别是截留物（RMF50）和渗透物（PMF50），以及截留物（RMF6）和渗透物（PMF6）。另外，在用水稀释后，将RMF50经受（3）冷MF处理，以产生渗余物（RMF6R）和渗透物（PMF6R）。通过分析饲料，截留液和渗透液中的离子，可溶性钙和总钙含量来监测钙的迁移。确定了钙分配和钙添加对进料，截留物和用水稀释的截留物的影响。没有CaCl ₂此外，加入凝乳酶后，仅脱脂乳，RMF50和RMF6会凝结。RMF50和RMF6的较高的真实蛋白质和酪蛋白含量可缩短凝乳酶的时间。用水稀释的渗余物在40分钟内无凝结迹象。与RMF50 +水相比，在RMF50中添加PMF6R不会在观察到的40分钟内影响凝乳酶凝结时间。通常，较高的CaCl ₂添加量会缩短凝乳酶凝结时间。奶酪奶的膜加工过程中应特别注意钙的分配。干酪中的钙含量应采用钙的添加量，该钙含量受过滤过程条件（即浓缩因子和温度）的影响。