Abstract
Opportunity of soft acid-rennet cheese production from restored whole milk using glucono-delta-lactone (GDL) is established. It is noted that increase of GDL in dose from 2 to 8 grams per liter leads to the growth of milk acidity and reduction of clot formation duration. The received samples of cheeses were characterized by yield decrease with the increase of GDL dosage: the greatest cheese yield (25,7 %) and the smallest volume of the separated serum is noted with using of GDL in a dose of 4 grams per liter. The cheese obtained had a homogeneous paste-like consistence and subacid taste.Keywords
Restored milk, glucono-delta-lactone, gelation, active acidity, soft cheese, serum, organoleptic evaluation.REFERENCES
- Bugaeva, I.N. Novoe pokolenie syrov / I.N. Bugaeva, I.A. Smirnova // Syrodelie i maslodelie. – 2002. – № 4. – S. 6–8.
- Zabodalova, L.A. Primenenie suhogo molochnogo syr'ya i rastitel'nyh zhirov pri proizvodstve tverdyh sychuzh-nyh syrov s nizkoy temperaturoy vtorogo nagrevaniya / L.A. Zabodalova, N.V. Razgulyaeva, L.I. Stepanova // Maslo. Syr. Sostoyanie, problemy, perspektivy razvitiya: sb. materialov nauch.-tehn. konf. – Uglich, 2003. – S. 64.
- Ostrouhov, D.V. Syry iz suhogo moloka – real'nost' nashego vremeni / D.V. Ostrouhov // Maslo. Syr. Sostoyanie, problemy, perspektivy razvitiya: sb. materialov nauch.-tehn. konf. – Uglich, 2003. – S. 65.
- Mazalevskiy, V.B. Proizvodstvo syrnyh produktov iz vosstanovlennogo moloka / V.B. Mazalevskiy, I.M. Mi-ronenko // Aktual'nye problemy tehniki i tehnologii pererabotki moloka: sb. nauch. tr. – Barnaul, 2011. – № 8. – S. 73–78.
- Parke, S.A. Tastes, Structure and Solution Properties of D-Glucono-1,5-lactone / S.A. Parke, G.G. Birch, D.B. MacDou-gall, D.A. Stevens // Chemical Senses. – 1997. – Vol. 22, № 1. – P. 53–65.
- Nagarajan, V. Genetic Engineering (Microbes), in Kirk-Othmer Encyclopedia of Chemical Technology: fourth edition / V. Nagarajan. – 1992. – Vol. 12. – P. 481–491.
- Trop, M. Simulation of Bacterial Fermentation of Milk and Possible Acylation of Its Proteins by Acidogen Hydrolysis / M. Trop // Journal of Dairy Science. – 1984. – Vol. 67, Iss. 7. – P. 1381–1389.
- El-Shenawy, A.A. Behavior of Listeria monocytogenes in the presence of gluconic acid and during preparation of cottage cheese curd using gluconic acid / A.A. El-Shenawy, E.H. Marth // Journal of Dairy Science. – 1990. – Vol. 73(6). – P. 1429–1438.
- Serpelloni, M. Glucono-delta-lactone in milk ripening / M. Serpelloni, P. Lefevre, C. Dusautois // Dairy Industries Inter-national. – 1990. – Vol. 55(2). – P. 35, 37, 39.
- Ismail, M.M. Manufacture of Mozzarella cheese using glucono-delta-lactone / M.M. Ismail, K.M. Ayyad, M.N. Hamad // 10th Egyptian Conference for Dairy Science and Technology, Research Papers, held at The International Agriculture Centre, Cairo, Egypt, 19–21 November, 2007. – P. 415–432.