Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics
Abstract
Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen and kept for seven days at-27 degrees C. Following the freezing, all the experimental cheeses were manufactured by the standard procedure, the same that was used for the control cheese sample which did not undergo freezing at any stage of production. The Square I-distance was used in order to rank the cheeses according to their similarity to the control cheese in terms of texture attributes and physico-chemical characteristics. The results show that, in terms of all examined variables, the cheese made from frozen milk is the most similar to the control cheese.
Keywords:
texture / white brined cheese / caprine milk / frozen milk / frozen curdSource:
Mljekarstvo, 2017, 67, 2, 130-137Publisher:
- Croatian Dairy Union, Zagreb
Funding / projects:
DOI: 10.15567/mljekarstvo.2017.0205
ISSN: 0026-704X
WoS: 000399839600005
Scopus: 2-s2.0-85018711094
Collections
Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Kljajević, Nemanja AU - Miloradović, Zorana AU - Miočinović, Jelena AU - Jovanović, Snežana PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4332 AB - Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen and kept for seven days at-27 degrees C. Following the freezing, all the experimental cheeses were manufactured by the standard procedure, the same that was used for the control cheese sample which did not undergo freezing at any stage of production. The Square I-distance was used in order to rank the cheeses according to their similarity to the control cheese in terms of texture attributes and physico-chemical characteristics. The results show that, in terms of all examined variables, the cheese made from frozen milk is the most similar to the control cheese. PB - Croatian Dairy Union, Zagreb T2 - Mljekarstvo T1 - Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics EP - 137 IS - 2 SP - 130 VL - 67 DO - 10.15567/mljekarstvo.2017.0205 ER -
@article{ author = "Kljajević, Nemanja and Miloradović, Zorana and Miočinović, Jelena and Jovanović, Snežana", year = "2017", abstract = "Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen and kept for seven days at-27 degrees C. Following the freezing, all the experimental cheeses were manufactured by the standard procedure, the same that was used for the control cheese sample which did not undergo freezing at any stage of production. The Square I-distance was used in order to rank the cheeses according to their similarity to the control cheese in terms of texture attributes and physico-chemical characteristics. The results show that, in terms of all examined variables, the cheese made from frozen milk is the most similar to the control cheese.", publisher = "Croatian Dairy Union, Zagreb", journal = "Mljekarstvo", title = "Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics", pages = "137-130", number = "2", volume = "67", doi = "10.15567/mljekarstvo.2017.0205" }
Kljajević, N., Miloradović, Z., Miočinović, J.,& Jovanović, S.. (2017). Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics. in Mljekarstvo Croatian Dairy Union, Zagreb., 67(2), 130-137. https://doi.org/10.15567/mljekarstvo.2017.0205
Kljajević N, Miloradović Z, Miočinović J, Jovanović S. Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics. in Mljekarstvo. 2017;67(2):130-137. doi:10.15567/mljekarstvo.2017.0205 .
Kljajević, Nemanja, Miloradović, Zorana, Miočinović, Jelena, Jovanović, Snežana, "Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics" in Mljekarstvo, 67, no. 2 (2017):130-137, https://doi.org/10.15567/mljekarstvo.2017.0205 . .