Fresh whole milk and semi-skimmed milk were filtered using MF and UF membrane technology, as a strategy for the concentration of milk proteins aimed at production of stretched-curd cheese. Ceramic membranes of different pare sizes (0,4S IJm, 0,2 IJm, 300 kDa, lSO kDa, SO kDa and 8 kDa) were used to evaluate the influence of this parameter over productivity and selectivity. For filtration of semi-skimmed milk (1,1% w/w fat) 300 kDa and 0,2 1-1m membranes showed the highest permeabilities of 167±69 kg m-z h-1 and 71,9±42kg m-z h-1 and protein retention percentages of 89,98% and 89,08%, respectively. Tests with whole milk showed lower productivity during filtration for the evaluated pare diameters under the same operating conditions.