| Autor: |
D.D. Deane, Earl G. Hammond |
| Rok vydání: |
1960 |
| Předmět: |
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| Zdroj: |
Journal of Dairy Science. 43:1421-1429 |
| ISSN: |
0022-0302 |
| DOI: |
10.3168/jds.s0022-0302(60)90344-1 |
| Popis: |
Summary The production of a coagulum in milk with compounds which hydrolyze slowly to produce acids has been investigated. Of the compounds tested (including anhydrides, esters, lactones, and lactides) D -glucono-delta-lactone and meso-lactide produced a uniform coagulum suitable for the manufacture of Cottage Cheese. Meso-lactide and d -glucono-delta-lactone at weights equal to 8.8 and 12.3% of the SNF, respectively, gave a pH of about 4.6 after complete hydrolysis. It was necessary to use about 0.02% calcium chloride with the lactide to obtain normal expression of the whey during cooking. The coagulation time varied with the temperature of the milk. Lactide required 2 hr. at 25° C. and 47 min. at 37.5° C. Glucono-lactone required about 15 hr. at 20° C. and 3.5 hr. at 40° C. At higher coagulation temperatures the curd was firm enough to cut at a higher pH than is normally used. The addition of rennet made it possible to cut the curd at pH's higher than normal and thus reduced the setting time. A coagulation temperature above 37° C. caused excessive matting of the curd. The Cottage Cheese produced by this method had a bland flavor and was very similar in appearance to that produced by starter culture. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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