Effect of gluconic acid lactone on ultrafiltered Quark cheese yield and quality
This experiment used the gluconic acid lactone to substitute the traditional starter culture for producing the Quark cheese in the ultrafiltration concentrated milk,studies the effect of different gluconic acid lactone level on the Quark cheese component,curd time,curd hardness and the cheese sensory evaluation result,finally indicates,compares with the traditional microorganism method,the experimental product's moisture,the gross yield,the protein returnsratio most enhance 2.41% ,2.78% ,3.88% separately,the difference is remarkable (P0.05). Under the different pH,with gluconic acid lactone level increasing,the curd speed,hardness of curd and the cheese sensory evaluation result enhance unceasingly.