Abstract: The object of the present invention is the treatment of a curd (5) obtained from milk (1) which had been subjected to a pretreatment aimed at coagulating the milk casein and precipitating the whey protein through a microfiltration loop (30) comprising at least one cartridge (34) with ceramic tubes (36), so as to separate the cheese from the whey.The device comprises a means for a sequential unclogging under high pressure (39, 43, 44) by reverse permeation for a short period of time without interrupting the continuous microfiltration. Advantages: increased useful life, no clogging, cleaning and sterilization with all the acid and alkaline products used in a dairy plant, insensitiveness to pH, preservation of the quality of the product, low pressure drop across the membrane, high yield.

Abstract: A process for producing a sweet custard foodstuff is disclosed wherein milk is mixed with a concentrate of whole eggs obtained by ultrafiltration or by evaporation under low pressure and is subjected to sterilization by increasing the temperature to between 100.degree.-160.degree. C. for 1 to 10 seconds by direct steam injection so as to sterilize the product without subjecting the albumin to a prolonged cooking, followed by instant cooling through evaporation under partial vacuum, and aseptic homogenizing and filling.