TY  - JOUR
AU  - Miloradovic, Zorana
AU  - Hovjecki, Marina
AU  - Mirkovic, Milica
AU  - Bajcetic, Nikola
AU  - Sredovic Ignjatovic, Ivana
AU  - Satric, Ana
AU  - Smigic, Nada
AU  - Maslovaric, Marijana
AU  - Jovanovic, Rade
AU  - Miocinovic, Jelena
UR  - https://www.scopus.com/record/display.uri?eid=2-s2.0-85161175104&origin=SingleRecordEmailAlert&dgcid=raven_sc_search_en_us_email&txGid=e8e3fd1165d80b4f781cb48d38828be9
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6371
AB  - Two groups of market samples were collected: four samples of whey produced in
small scale facilities, and four samples produced in large scale dairy factories. The
additional two groups: acid (a) and sweet whey(s) were collected in laboratory
from cheeses produced from differently heated goat milk (A—65°C/30 min,
B—80°C/5 min and C—90°C/5 min). Gross composition (dry matter content, fat
content, protein content), pH, protein, mineral composition and microbial counts
were determined. Obtained results for laboratory and market whey samples
were analyzed by two-way and one-way ANOVA, respectively. Visualization
of quantitative relationships within market and laboratory whey samples has
been done by principal component analysis (PCA). Comparison of the protein
composition of market samples with those from the laboratory suggested that the
majority of goat whey from the market originated from milk heated between 65
and 80°C. While heat treatment of milk affected protein composition, coagulation
type determined mineral composition of whey. The amount of Ca content was
almost four times higher, while the amount of Zn is more than 15 times higher
in acid than in sweet goat whey. The lack of influence of heat treatment on the
Ca and Mg content in whey has been detected. Such behavior is the opposite of
cow milk behavior, in which with the subsequent increase in heating temperature,
the amount of soluble Ca and Mg decreases. For all analyzed samples, dry matter
content was in agreement with the legally required minimum level (5.5%). Although
legal requirements for safety and quality of small scale dairy products are more
flexible than that of the large counterparts, there was not a single characteristic
that differed significantly between small scale and large scale market goat whey.
T2  - Front. Sustain. Food Syst. 7:1171734
T1  - Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market
DO  - 10.3389/fsufs.2023.1171734
ER  - 

@article{
author = "Miloradovic, Zorana and Hovjecki, Marina and Mirkovic, Milica and Bajcetic, Nikola and Sredovic Ignjatovic, Ivana and Satric, Ana and Smigic, Nada and Maslovaric, Marijana and Jovanovic, Rade and Miocinovic, Jelena",
abstract = "Two groups of market samples were collected: four samples of whey produced in
small scale facilities, and four samples produced in large scale dairy factories. The
additional two groups: acid (a) and sweet whey(s) were collected in laboratory
from cheeses produced from differently heated goat milk (A—65°C/30 min,
B—80°C/5 min and C—90°C/5 min). Gross composition (dry matter content, fat
content, protein content), pH, protein, mineral composition and microbial counts
were determined. Obtained results for laboratory and market whey samples
were analyzed by two-way and one-way ANOVA, respectively. Visualization
of quantitative relationships within market and laboratory whey samples has
been done by principal component analysis (PCA). Comparison of the protein
composition of market samples with those from the laboratory suggested that the
majority of goat whey from the market originated from milk heated between 65
and 80°C. While heat treatment of milk affected protein composition, coagulation
type determined mineral composition of whey. The amount of Ca content was
almost four times higher, while the amount of Zn is more than 15 times higher
in acid than in sweet goat whey. The lack of influence of heat treatment on the
Ca and Mg content in whey has been detected. Such behavior is the opposite of
cow milk behavior, in which with the subsequent increase in heating temperature,
the amount of soluble Ca and Mg decreases. For all analyzed samples, dry matter
content was in agreement with the legally required minimum level (5.5%). Although
legal requirements for safety and quality of small scale dairy products are more
flexible than that of the large counterparts, there was not a single characteristic
that differed significantly between small scale and large scale market goat whey.",
journal = "Front. Sustain. Food Syst. 7:1171734",
title = "Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market",
doi = "10.3389/fsufs.2023.1171734"
}

Miloradovic, Z., Hovjecki, M., Mirkovic, M., Bajcetic, N., Sredovic Ignjatovic, I., Satric, A., Smigic, N., Maslovaric, M., Jovanovic, R.,& Miocinovic, J..Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market. in Front. Sustain. Food Syst. 7:1171734.
https://doi.org/10.3389/fsufs.2023.1171734

Miloradovic Z, Hovjecki M, Mirkovic M, Bajcetic N, Sredovic Ignjatovic I, Satric A, Smigic N, Maslovaric M, Jovanovic R, Miocinovic J. Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market. in Front. Sustain. Food Syst. 7:1171734..
doi:10.3389/fsufs.2023.1171734 .

Miloradovic, Zorana, Hovjecki, Marina, Mirkovic, Milica, Bajcetic, Nikola, Sredovic Ignjatovic, Ivana, Satric, Ana, Smigic, Nada, Maslovaric, Marijana, Jovanovic, Rade, Miocinovic, Jelena, "Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market" in Front. Sustain. Food Syst. 7:1171734,
https://doi.org/10.3389/fsufs.2023.1171734 . .