The use of Glucono-delta-lactone in the manufacture of Torba yoghurt
Articles > Article · 2004
Authors: Harun Raşit UYSAL, Özer KINIK, Gökhan KAVAS, N AKBULUT
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Journal Indexed in SCI Expanded, International, 2004, vol 59, pp 43-45
Summary
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.