Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone

Process of thermo-acid coagulation of cream with fat content 15% has been studied when water solutions of glucono-δ-lactone (GDL) and citric acid have been used as acidifying agents. Brief characteristics of gluc onic acid and GDL are given, their properties and ways of receiving. Advantages of using GDL at the thermo-acid way of milk mixtures coagulation are shown. Results of the model experiment carried out to study thermo-acid cream coagulation on the pilot plant developed at the FGBNU SibNIlS are given. The method of thermo-effectometria was used to find out differences in the rates of temperatures changes (thermoeffects), and zones of the intensive structures formation were defined at heating normalized cream with different acidifies. Results of the modeling experiments allowed choose regimes of the thermo-acid coagulation when test production of cream cheese was carried out in the laboratory. Organoleptic profile of the tasting assessment of the experimental cheese depending on acidifying agents applied and three chosen coagulation temperatures (85,90 and 95 °C) is given. At all the regimes of the thermo-acid coagulation the score evaluation of the cheese with GDL was higher than evaluation of cheese with citric acid. Differences in the organoleptic assessment of pilot cheese are explained by the differences in the process of cream coagulation depending on acidifier. Differences in the duration of the processes of coagulation and self-pressing of the pilot cheese have been also found. The results received demonstrate perspective of using GDL in the thermo-acid cheese production.

cream cheese, thermo-acid method, glucono-δ-lactone