Acid coagulation

Acid milk gels can be formed by lactic bacteria or the use of acidifying agents such as glucono-delta-lactone (GDL is slowly hydrolysed to gluconic acid in the presence of water). Acid coagulation is used in the production of cottage cheese, bakers cheese and quark as well as other fermented milk products such as yoghurt, commercial butter milk, kefir etc. In the case of cottage cheese and quark a small amount of chymosin may be used (2 ml/1,000 hl) to make the curd more elastic and less subject to breakage (dusting).