Coagulation of Milk for Cheese Making by Ester Hydrolysis

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Abstract
D-glucono-delta-lac-tone and meso-lactide were used in place of lactic starter to produce acid for making cottage cheese from fluid or reconstituted skimmilk. The glucono-lactone at a level of 12% of the solids-not-fat (SNF) gave a firm coagulum, at pH 4.6-4.7, after complete hydrolysis. This required approximately 15-16 hr. at 20[degree]C or 3-4 hr. at 35-37[degree]C. Meso-lactide, in an amount equal to 8.8% of the SNF, required 2 hr. at 25[degree]C and less than 1 hr. at 37.5[degree]C to coagulate the milk. The addition of rennet extract made it possible to cut the curd at pH''s higher than normal (4.6) and thus reduced the setting time. A coagulation temperature above 37[degree]C caused excessive matting of the curd. In general, normal cooking procedures were used. The cottage cheese produced by this method was bland in flavor and similar in appearance to that produced with starter cultures.