ИССЛЕДОВАНИЕ ВОЗМОЖНОСТИ ИСПОЛЬЗОВАНИЯ ГЛЮКОНО-ДЕЛЬТА-ЛАКТОНА В ТЕХНОЛОГИИ МЯГКОГО СЫРА ИЗ ВОССТАНОВЛЕННОГО ЦЕЛЬНОГО МОЛОКА

USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK

Mayorov A. A. ^a

Mironenko I. ^b

Yashkin A. ^b

Affiliation

a Siberian Research Institute of Cheese Making

b Siberian research Institute for cheese-making

Copyright ©Mayorov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

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.

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