Impact of low concentration factor ultrafiltration on the composition and yield of reduced fat Prato cheese
Desalination 200 (2006) 555-556
Authors
Conclusion
There was a tendency for increasing yield for reduced fat Prato cheese made from low concentration factor ultrafiltration when compared to cheeses made from non concentrated milk.
Source: http://www.desline.com/articoli/7923%282%29.pdf