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Use of glucono-delta-lactone in the manufacture of yogurt

Authors: J.A. Fly, P.T. Clarke, H. du Parquet, S. Toyne and M.A.Augustin

Abstract:

The effects of addition of glucono-delta-lactone (GDL), a chemical acidulant, at levels of 0.025 - 0.075g GDL/g milk solids non-fat into yogurt milk (9.5-14% milk solids non-fat) were examined. Use of GDL in combination with yogurt cultures reduced fermentation time and increased gel strength of set skim milk yogurts made from fresh milk, fresh milk fortified with skim milk powder or reconstituted milk. The effects of GDL addition were dependent on the level of GDL and the milk solids content of the yogurt milk.

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