Influence of milk heat treatment on the proteolytic changes during cheese ripening
Uticaj termičkog tretmana mleka na proteolitičke promene tokom zrenja sireva
Апстракт
The main objective of this research was to investigate the influence of milk heat treatment on the profile of proteolytic changes during cheese ripening. The cheeses were manufactured with different milk heat treatments -65°C/20 min. (cheese A) and 95°C/5 min. (cheese B). The effect of milk heat treatment on the proteolytic changes was observed through dynamics of water soluble nitrogen (WSN) and soluble nitrogen in 5%PTA (SN in 5%PTA). The cheeses based or milk protein coaggregates showed different dynamic of proteolytic changes than cheeses made from milk heat treated by standard pasteurization. The content of WSN showed typical increase with intensive progress during first days of ripening and slowly retard in later phases of cheese ripening. The dynamic of WSN of cheese B differs with atypical figures (uniform increase of WSN during cheese ripening). The content of WSN of cheese B was higher (669.85 mg%) than content of WSN of cheese A at the end of cheese ripening. The cheese A di...ffers with intensive increasing of SN in 5% PTA. The content of SN in 5% PTA of cheese A was higher (1.53 times) than same of cheeses made of milk in which coaggregates were formed.
U radu je ispitivan uticaj termičkog tretmana mleka na profil proteolitičkih pramena tokom zrenja sireva. Sirevi su izrađivani od mleka termički tretiranog na temperaturama: 65°C/20 min (sir A) i 95°C/5 min (sir B). Efekat termičkog tretmana mleka na tok proteolitičkih pramena posmatran je kroz dinamiku azotnih materija rastvorljivih u vodi (RN) i u 5% fosfovolframskoj kiselini (PTA). Sirevi izrađeni na bazi koagregata proteina mleka pokazuju izmenjen tok biohemijskih pramena u odnosu na sireve izrađene od mleka podvrgnutog standardnom režimu termičke obrade. Sadržaj rastvorljivog azota sira A pokazuje tipičan tok sa intenzivnijim porastom u početnoj fazi i blagim usporavanjem u kasnijoj fazi zrenja. Dinamika rastvorljivog azota sira B odlikuje se atipičnim tokom (ujednačeni porast tokom celokupnog zrenja) i dostiže veću vrednost (669,85 mg%) u odnosu na sir A (484,73 mg%). Sir A odlikuje se intenzivnijim porastom azotnih materija rastvorljivih u 5% PTA koje na kraju zrenja dostižu za ...1.13 puta veću vrednost u odnosu na sir B.
Кључне речи:
milk heat treatment / water soluble nitrogen (WSN) / soluble nitrogen in 5 / PTA (SN in 5 / PTA) / termički tretman mleka / azotne materije rastvorljive u vodi / azotne materije rastvorljive u 5 / PTAИзвор:
Prehrambena industrija - mleko i mlečni proizvodi, 2005, 16, 1-2, 70-74Издавач:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Djerovski, Jelena AU - Vladisavljević, Goran AU - Pudja, Predrag PY - 2005 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1012 AB - The main objective of this research was to investigate the influence of milk heat treatment on the profile of proteolytic changes during cheese ripening. The cheeses were manufactured with different milk heat treatments -65°C/20 min. (cheese A) and 95°C/5 min. (cheese B). The effect of milk heat treatment on the proteolytic changes was observed through dynamics of water soluble nitrogen (WSN) and soluble nitrogen in 5%PTA (SN in 5%PTA). The cheeses based or milk protein coaggregates showed different dynamic of proteolytic changes than cheeses made from milk heat treated by standard pasteurization. The content of WSN showed typical increase with intensive progress during first days of ripening and slowly retard in later phases of cheese ripening. The dynamic of WSN of cheese B differs with atypical figures (uniform increase of WSN during cheese ripening). The content of WSN of cheese B was higher (669.85 mg%) than content of WSN of cheese A at the end of cheese ripening. The cheese A differs with intensive increasing of SN in 5% PTA. The content of SN in 5% PTA of cheese A was higher (1.53 times) than same of cheeses made of milk in which coaggregates were formed. AB - U radu je ispitivan uticaj termičkog tretmana mleka na profil proteolitičkih pramena tokom zrenja sireva. Sirevi su izrađivani od mleka termički tretiranog na temperaturama: 65°C/20 min (sir A) i 95°C/5 min (sir B). Efekat termičkog tretmana mleka na tok proteolitičkih pramena posmatran je kroz dinamiku azotnih materija rastvorljivih u vodi (RN) i u 5% fosfovolframskoj kiselini (PTA). Sirevi izrađeni na bazi koagregata proteina mleka pokazuju izmenjen tok biohemijskih pramena u odnosu na sireve izrađene od mleka podvrgnutog standardnom režimu termičke obrade. Sadržaj rastvorljivog azota sira A pokazuje tipičan tok sa intenzivnijim porastom u početnoj fazi i blagim usporavanjem u kasnijoj fazi zrenja. Dinamika rastvorljivog azota sira B odlikuje se atipičnim tokom (ujednačeni porast tokom celokupnog zrenja) i dostiže veću vrednost (669,85 mg%) u odnosu na sir A (484,73 mg%). Sir A odlikuje se intenzivnijim porastom azotnih materija rastvorljivih u 5% PTA koje na kraju zrenja dostižu za 1.13 puta veću vrednost u odnosu na sir B. PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd T2 - Prehrambena industrija - mleko i mlečni proizvodi T1 - Influence of milk heat treatment on the proteolytic changes during cheese ripening T1 - Uticaj termičkog tretmana mleka na proteolitičke promene tokom zrenja sireva EP - 74 IS - 1-2 SP - 70 VL - 16 UR - https://hdl.handle.net/21.15107/rcub_agrospace_1012 ER -
@article{ author = "Djerovski, Jelena and Vladisavljević, Goran and Pudja, Predrag", year = "2005", abstract = "The main objective of this research was to investigate the influence of milk heat treatment on the profile of proteolytic changes during cheese ripening. The cheeses were manufactured with different milk heat treatments -65°C/20 min. (cheese A) and 95°C/5 min. (cheese B). The effect of milk heat treatment on the proteolytic changes was observed through dynamics of water soluble nitrogen (WSN) and soluble nitrogen in 5%PTA (SN in 5%PTA). The cheeses based or milk protein coaggregates showed different dynamic of proteolytic changes than cheeses made from milk heat treated by standard pasteurization. The content of WSN showed typical increase with intensive progress during first days of ripening and slowly retard in later phases of cheese ripening. The dynamic of WSN of cheese B differs with atypical figures (uniform increase of WSN during cheese ripening). The content of WSN of cheese B was higher (669.85 mg%) than content of WSN of cheese A at the end of cheese ripening. The cheese A differs with intensive increasing of SN in 5% PTA. The content of SN in 5% PTA of cheese A was higher (1.53 times) than same of cheeses made of milk in which coaggregates were formed., U radu je ispitivan uticaj termičkog tretmana mleka na profil proteolitičkih pramena tokom zrenja sireva. Sirevi su izrađivani od mleka termički tretiranog na temperaturama: 65°C/20 min (sir A) i 95°C/5 min (sir B). Efekat termičkog tretmana mleka na tok proteolitičkih pramena posmatran je kroz dinamiku azotnih materija rastvorljivih u vodi (RN) i u 5% fosfovolframskoj kiselini (PTA). Sirevi izrađeni na bazi koagregata proteina mleka pokazuju izmenjen tok biohemijskih pramena u odnosu na sireve izrađene od mleka podvrgnutog standardnom režimu termičke obrade. Sadržaj rastvorljivog azota sira A pokazuje tipičan tok sa intenzivnijim porastom u početnoj fazi i blagim usporavanjem u kasnijoj fazi zrenja. Dinamika rastvorljivog azota sira B odlikuje se atipičnim tokom (ujednačeni porast tokom celokupnog zrenja) i dostiže veću vrednost (669,85 mg%) u odnosu na sir A (484,73 mg%). Sir A odlikuje se intenzivnijim porastom azotnih materija rastvorljivih u 5% PTA koje na kraju zrenja dostižu za 1.13 puta veću vrednost u odnosu na sir B.", publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd", journal = "Prehrambena industrija - mleko i mlečni proizvodi", title = "Influence of milk heat treatment on the proteolytic changes during cheese ripening, Uticaj termičkog tretmana mleka na proteolitičke promene tokom zrenja sireva", pages = "74-70", number = "1-2", volume = "16", url = "https://hdl.handle.net/21.15107/rcub_agrospace_1012" }
Djerovski, J., Vladisavljević, G.,& Pudja, P.. (2005). Influence of milk heat treatment on the proteolytic changes during cheese ripening. in Prehrambena industrija - mleko i mlečni proizvodi Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 16(1-2), 70-74. https://hdl.handle.net/21.15107/rcub_agrospace_1012
Djerovski J, Vladisavljević G, Pudja P. Influence of milk heat treatment on the proteolytic changes during cheese ripening. in Prehrambena industrija - mleko i mlečni proizvodi. 2005;16(1-2):70-74. https://hdl.handle.net/21.15107/rcub_agrospace_1012 .
Djerovski, Jelena, Vladisavljević, Goran, Pudja, Predrag, "Influence of milk heat treatment on the proteolytic changes during cheese ripening" in Prehrambena industrija - mleko i mlečni proizvodi, 16, no. 1-2 (2005):70-74, https://hdl.handle.net/21.15107/rcub_agrospace_1012 .