High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening
Само за регистроване кориснике
2017
Аутори
Miloradović, ZoranaKljajević, Nemanja
Miočinović, Jelena
Tomić, Nikola
Smiljanić, Jasmina
Maćej, Ognjen
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
White brined goat cheeses were produced from milk heated to 80 degrees C/5 min and 90 degrees C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to common pasteurisation (65 degrees C/30 min). High heat treatment of goat cheese milk resulted in significant increase of cheese yield. It also significantly affected cheese composition by incorporating higher levels of moisture, fat and whey proteins. The pH values of experimental cheeses decreased during ripening. Degradation of alpha(S)-casein was inhibited due to the high heat treatment of milk, while beta-casein degradation and secondary proteolysis were not significantly affected. The effect on textural properties was significant, but the same for both experimental cheeses. Contrary to expectations, the cheese obtained from milk heated to 90 degrees C/5 min received the best scores for sensory characteristics (flavour and texture) at all ripening stages.
Извор:
International Dairy Journal, 2017, 68, 1-8Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
DOI: 10.1016/j.idairyj.2016.12.004
ISSN: 0958-6946
WoS: 000396951000001
Scopus: 2-s2.0-85009785445
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Miloradović, Zorana AU - Kljajević, Nemanja AU - Miočinović, Jelena AU - Tomić, Nikola AU - Smiljanić, Jasmina AU - Maćej, Ognjen PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4386 AB - White brined goat cheeses were produced from milk heated to 80 degrees C/5 min and 90 degrees C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to common pasteurisation (65 degrees C/30 min). High heat treatment of goat cheese milk resulted in significant increase of cheese yield. It also significantly affected cheese composition by incorporating higher levels of moisture, fat and whey proteins. The pH values of experimental cheeses decreased during ripening. Degradation of alpha(S)-casein was inhibited due to the high heat treatment of milk, while beta-casein degradation and secondary proteolysis were not significantly affected. The effect on textural properties was significant, but the same for both experimental cheeses. Contrary to expectations, the cheese obtained from milk heated to 90 degrees C/5 min received the best scores for sensory characteristics (flavour and texture) at all ripening stages. PB - Elsevier Sci Ltd, Oxford T2 - International Dairy Journal T1 - High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening EP - 8 SP - 1 VL - 68 DO - 10.1016/j.idairyj.2016.12.004 ER -
@article{ author = "Miloradović, Zorana and Kljajević, Nemanja and Miočinović, Jelena and Tomić, Nikola and Smiljanić, Jasmina and Maćej, Ognjen", year = "2017", abstract = "White brined goat cheeses were produced from milk heated to 80 degrees C/5 min and 90 degrees C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to common pasteurisation (65 degrees C/30 min). High heat treatment of goat cheese milk resulted in significant increase of cheese yield. It also significantly affected cheese composition by incorporating higher levels of moisture, fat and whey proteins. The pH values of experimental cheeses decreased during ripening. Degradation of alpha(S)-casein was inhibited due to the high heat treatment of milk, while beta-casein degradation and secondary proteolysis were not significantly affected. The effect on textural properties was significant, but the same for both experimental cheeses. Contrary to expectations, the cheese obtained from milk heated to 90 degrees C/5 min received the best scores for sensory characteristics (flavour and texture) at all ripening stages.", publisher = "Elsevier Sci Ltd, Oxford", journal = "International Dairy Journal", title = "High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening", pages = "8-1", volume = "68", doi = "10.1016/j.idairyj.2016.12.004" }
Miloradović, Z., Kljajević, N., Miočinović, J., Tomić, N., Smiljanić, J.,& Maćej, O.. (2017). High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening. in International Dairy Journal Elsevier Sci Ltd, Oxford., 68, 1-8. https://doi.org/10.1016/j.idairyj.2016.12.004
Miloradović Z, Kljajević N, Miočinović J, Tomić N, Smiljanić J, Maćej O. High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening. in International Dairy Journal. 2017;68:1-8. doi:10.1016/j.idairyj.2016.12.004 .
Miloradović, Zorana, Kljajević, Nemanja, Miočinović, Jelena, Tomić, Nikola, Smiljanić, Jasmina, Maćej, Ognjen, "High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening" in International Dairy Journal, 68 (2017):1-8, https://doi.org/10.1016/j.idairyj.2016.12.004 . .