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Coagulation of Milk for Cheese Making by Ester Hydrolysis¹

Dairy and Food Industry Department, Iowa State University, Ames

ABSTRACT

The production of a coagulum in milk with compounds which hydrolyze slowly to produce acids has been investigated. Of the compounds tested (including anhydrides, esters, lactones, and lactides) D-glucono-delta-lactone and meso-lactide produced a uniform coagulum suitable for the manufacture of Cottage Cheese. Meso-lactide and D-glucono-delta-lactone at weights equal to 8.8 and 12.3% of the SNF, respectively, gave a pH of about 4.6 after complete hydrolysis. It was necessary to use about 0.02% calcium chloride with the lactide to obtain normal expression of the whey during cooking. The coagulation time varied with the temperature of the milk. Lactide required 2 hr. at 25° C. and 47 min. at 37.5° C. Glucono-lactone required about 15 hr. at 20° C. and 3.5 hr. at 40° C. At higher coagulation temperatures the curd was firm enough to cut at a higher pH than is normally used. The addition of rennet made it possible to cut the curd at pH's higher than normal and thus reduced the setting time. A coagulation temperature above 37° C. caused excessive matting of the curd. The Cottage Cheese produced by this method had a bland flavor and was very similar in appearance to that produced by starter culture.

¹ Presented at the 1959 A.D.S.A. meeting, Urbana, Illinois. Journal Paper No. J-3810 of the Iowa Agricultural and Home Economics Experiment Station, Ames. Project No. 1188.