Research of glucono-delta lactone influence on the process of fermentation by the acid coagulation of milk proteins Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

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SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

Home > Issue > Research of glucono-delta lactone influence on the process of fermentation by the acid coagulation of milk proteins

UDC 637.146.3/663.05

Research of glucono-delta lactone influence on the process of fermentation by the acid coagulation of milk proteins

Zabodalova L.A.,, IVANOVA O.V. , Novinyuk L.V.

Glucono-delta lactone is readily applied in meat, confectionery, baking industry as well as pharmaceutics, cosmetology. This food additive has same advantages. So it can be used in dairy industry. Results of the research of glucono-delta lactone influence on the process of fermentation by the acid coagulation of milk proteins are shown in the study. It allows to estimate the feasibility of the additive using in the production of protein products.
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Keywords: Glucono-delta lactone, acid coagulation, milk proteins.

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