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dc.creatorHovjecki, Marina
dc.creatorMiloradović, Zorana
dc.creatorRac, Vladislav
dc.creatorPudja, Predrag
dc.creatorMiočinović, Jelena
dc.date.accessioned2020-12-17T22:58:31Z
dc.date.available2020-12-17T22:58:31Z
dc.date.issued2020
dc.identifier.issn0022-4901
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5404
dc.description.abstractAcid gels and yoghurts were made from goat milk that was heated at 72 degrees C/30 s, 85 degrees C/5 min, and 95 degrees C/5 min, followed by acidification with starter culture at 43C until pH 4.6. The rheological and textural properties of acid gels and yoghurts were analyzed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis, respectively. The effect of goat milk heat treatment on the mean casein micelle diameter and protein profile was also determined by dynamic light scattering and SDS PAGE electrophoresis, respectively. The shortest gelation and fermentation time was recorded for yoghurt prepared from milk heated at 85 degrees C/5 min. Also, the pH of gelation, the storage moduli (G ') and yield stress were higher for this yoghurt, compared with the other two. Textural properties of goat milk yoghurts such as firmness and consistency were strongly affected by milk heat treatment, and the highest values were recorded for yoghurt produced from milk preheated at 85 degrees C/5 min, as well. The largest casein micelles were measured after 85 degrees C/5 min treatment and their size decreased at higher temperature, despite higher denaturation of whey proteins at the most intense heat regime, indicating the structure changes that influence on the acid gelation.en
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Texture Studies
dc.subjectgoat milken
dc.subjectheat treatmenten
dc.subjectmicelle sizeen
dc.subjectrheologyen
dc.subjecttextureen
dc.subjectyoghurten
dc.titleInfluence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurtsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage687
dc.citation.issue4
dc.citation.other51(4): 680-687
dc.citation.rankM22
dc.citation.spage680
dc.citation.volume51
dc.identifier.doi10.1111/jtxs.12524
dc.identifier.scopus2-s2.0-85084156108
dc.identifier.pmid32281111
dc.identifier.wos000528759100001
dc.type.versionpublishedVersion


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