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GLUCONO DELTA LACTON APPLICATIONS IN CHEESE PRODUCTION
Glucono Delta Lacton and Gluconic acid is naturally in honey, malt, grap juice and wine.
GDL is produced by crystallisation of gluconic acid that is produced by oxidative fermentation of glucose.
When GDL is added to milk, GDL starts disolving slowly then it increases it's effect and also working with casein it starts to increase the acidity of milk This process is diffrent from the traditional food acid's effects which increases milk acidity suddenly.
Why are we using GDL applications in cheese production?
Each cheese production has special leavening pH which is directly effective on clotting enzyms amounth, activity and remaining minerals at clot.
Leavening is neccessary to standardize the pH in sensitively and also to optimize the infiltration, yield, texture and maturation proceses.
It is difficult to standardize the acidity of fermentation during a year. Because;
- Milk composition changes during a year.
- It is more difficult to increase the acidity of milk which is cooled at farms.
- The acidity produced by only fermentation doesn't accures regularly.
Because of all these reasons we can standardize acidity of leavening by using GDL.
THE ADVANTAGES OF USING GDL IN CHEESE PRODUCTION
- GDL can increase the acidity in large temperature interval because it can be used at desired time.
- It decreases the bacteriafaj activity;
By preventing selectively some of starter lactic culture bacterias
By adding lactic flora late.
- It improves the infiltration of clot, moulding swaging.
- It decreaces the weight differences.
- It improves the contexture.
- It increases the risk of rancidty.
- It provides us to have regularly high quality products.
- It increases yield.
Result:
Standardization of all milk parameters is necessary in modern cheese technology and GDL is the ideal helping agent for the acidity standardization.
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