GLUCONO-DELTA-LACTONE IN CHEESE-MAKING TECHNOLOGY

QUBBTS

Abstract

The possibility of using glucono-delta-lactone as an organic acidifier in cheese-making technology has been studied. Glucono-delta-lactone (GDL, E575) is the internal ester of gluconic acid. In the milk mixture, as in water, GDL is slowly hydrolyzed, releasing gluconic acid. As a result of this reaction, the active acidity of the medium decreases.

The article presents the results of studies on the effect of GDL powder on the dynamics of the active acidity of milk mixtures of different fat content with the interpretation of the results obtained.

It was found that when glucono-delta-lactone is added in dry form to milk mixtures, it is slowly hydrolyzed, while the greatest decrease in active acidity was noted in the first hour of acidification.

The optimal doses of dry GDL necessary for the production of cheese with combined acidification and cheddar cheese mass have been determined.

The technology of obtaining experimental samples of semi-hard cheese using selected doses of organic acidifier has been implemented. The active acidity, yield and organoleptic characteristics of the obtained cheese samples were determined.

The use of dry glucono-delta-lactone as an organic acidifier is promising in the technology of Cheddar type cheeses, and as part of combined acidification together with bacterial starter culture, it will allow to obtain cheeses of constant quality and predicted active acidity, which is relevant in chee­ses with cheddar cheese mass.