Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
The research compared the cheesemaking properties of regular and lactose-free buttermilk obtained during butter production via cream churning and high-fat cream transformation. Compared to skim milk, buttermilk required, on average, four times more milk-clotting enzyme to coagulate, regardless of lactose hydrolysis. Adding calcium chloride and increasing acidity significantly enhanced the coagulation process. Buttermilk gel demonstrated a 25% lower relative viscosity, resulting in a weak and flaky curd. Buttermilk produced by high-fat cream transformation exhibited even poorer curd firmness than that obtained from cream churning, due to its lower protein content and acidity. Trial cheesemaking from churned buttermilk involved thermal-acid and rennet-acid coagulation. Buttermilk proved to be a viable raw material for soft cheese production; however, cheese formulation and technological parameters require further optimization.
buttermilk, lactose-free buttermilk, buttermilk cheese, thermo-acid coagulation, rennet-acid coagulation
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