The use of Glucono-delta-lactone in the manufacture of Torba yoghurt


UYSAL H. , Kinik O. , KAVAS G. , AKBULUT N.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.59, ss.43-45, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 59
  • Basım Tarihi: 2004
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Sayfa Sayısı: ss.43-45

Özet

The suitability of Glucono-delta-lactone (GDL) in making Torba yoghurt (strained yoghurt) from cow's whole milk was investigated. Cow's milk with and without addition of different amounts of GDL were used for the manufacture of yoghurt by a traditional method. Additional GDL was found to decrease the production time and the use of lactic acid bacteria, and 1, 2% GDL improved the chemical and sensory properties of the end product. The yeast/mould counts of all samples were also declined by addition of GDL.