Glucono Delta Lactone (GDL)'un Beyaz Peynir Üretiminde Kullanılması . I.Starter Kültürü Katılmamış

In this study, effect of using GDL on some properties of white pickled cheese was investigated. Ftaw milk was divided into three equal parts and cheese samples were manufactured by adding GDL without starter culture at the levels mentioned below (A: 0.0 % GDL (control), B: 0.2 % GDL, C: 0.5 % GDL). Total solids, fat, total nitrogen, titratable aciditiy and pH values in raw milk were determined In cheese samples total solids, fat, salt, total nitrogen, water soluble nitrogen, non-protein nitrogen, ty ı osine, total volatile fatty acids, titratable acidity, pH and penetrometer values were analyzed. Additionally counts of total bacteria and sensory properties at the 30th, 60th and 90th days of storage were determined. Cheeses nnade by using GDL were softer than the control cheese, Also samples with 0.5 % GDL had weak and creamy consistency after the 30th day of ripening. Organoleptic scores of cheeses made by GDL were iower than that of the control cheese. In all samples flavour defects were deterrnined.