Microfiltration of skim milk for cheese making and whey proteins

Process for obtaining from skim milk a concentrated milk product useful in cheese making and another product which is a source of whey protein, said process comprising subjecting skim milk to microfiltration and pH reduction during the microfiltration to provide a retentate which is the concentrated milk product useful in cheese making and a permeate which is the product that is the source of whey protein, said microfiltration comprising concentration in a microfiltration system to a concentration factor of 7× to 12× compared to the skim milk being processed to provide retentate which is depleted in whey protein and contains higher weight percentage of casein compared to the skim milk being processed and to provide a permeate which contains 40 to 80% of the whey protein in the milk being processed, said pH reduction comprising adding an acidulant and/or starter culture to the skim milk being processed during the concentrating thereby causing an increased amount of calcium to be in the permeate and reduce the amount of calcium in the retentate and provide a percentage ratio of calcium to total protein in the retentate which is desired for the variety of cheese to be made from the retentate.