Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment
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2021
Authors
Radovanović, MiraHovjecki, Marina
Radulović, Ana
Rac, Vladislav
Miočinović, Jelena
Jovanović, Rade
Pudja, Predrag
Article (Published version)
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The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using dynamic small amplitude oscillatory rheology. The influence of heat treatments on protein profile and casein micelle size was analysed by PAGE electrophoresis and dynamic light scattering. Reducing pH of milk from 6.5 to 6.3 caused the largest decrease in RCT and ST, and the largest increase in AR and GF (P < 0.01) compared with the influence of other examined factors. Decreasing the coagulation temperature from 31 to 27 °C had a minor effect on the rennet coagulation parameters. The amount of CaCl2 added to milk treated with mild heat treatment had a negligible effect on the rennet coagulation parameters. High heat treatment induced an increase in casein micelle diameter and substantially delayed the process of milk coagulation.
Source:
International Dairy Journal, 2021, 121, 105122-Publisher:
- Elsevier Ltd
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200116 (University of Belgrade, Faculty of Agriculture) (RS-MESTD-inst-2020-200116)
DOI: 10.1016/j.idairyj.2021.105122
ISSN: 0958-6946
WoS: 000709469600025
Scopus: 2-s2.0-85108103048
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Poljoprivredni fakultetTY - JOUR AU - Radovanović, Mira AU - Hovjecki, Marina AU - Radulović, Ana AU - Rac, Vladislav AU - Miočinović, Jelena AU - Jovanović, Rade AU - Pudja, Predrag PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5874 AB - The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using dynamic small amplitude oscillatory rheology. The influence of heat treatments on protein profile and casein micelle size was analysed by PAGE electrophoresis and dynamic light scattering. Reducing pH of milk from 6.5 to 6.3 caused the largest decrease in RCT and ST, and the largest increase in AR and GF (P < 0.01) compared with the influence of other examined factors. Decreasing the coagulation temperature from 31 to 27 °C had a minor effect on the rennet coagulation parameters. The amount of CaCl2 added to milk treated with mild heat treatment had a negligible effect on the rennet coagulation parameters. High heat treatment induced an increase in casein micelle diameter and substantially delayed the process of milk coagulation. PB - Elsevier Ltd T2 - International Dairy Journal T1 - Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment SP - 105122 VL - 121 DO - 10.1016/j.idairyj.2021.105122 ER -
@article{ author = "Radovanović, Mira and Hovjecki, Marina and Radulović, Ana and Rac, Vladislav and Miočinović, Jelena and Jovanović, Rade and Pudja, Predrag", year = "2021", abstract = "The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using dynamic small amplitude oscillatory rheology. The influence of heat treatments on protein profile and casein micelle size was analysed by PAGE electrophoresis and dynamic light scattering. Reducing pH of milk from 6.5 to 6.3 caused the largest decrease in RCT and ST, and the largest increase in AR and GF (P < 0.01) compared with the influence of other examined factors. Decreasing the coagulation temperature from 31 to 27 °C had a minor effect on the rennet coagulation parameters. The amount of CaCl2 added to milk treated with mild heat treatment had a negligible effect on the rennet coagulation parameters. High heat treatment induced an increase in casein micelle diameter and substantially delayed the process of milk coagulation.", publisher = "Elsevier Ltd", journal = "International Dairy Journal", title = "Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment", pages = "105122", volume = "121", doi = "10.1016/j.idairyj.2021.105122" }
Radovanović, M., Hovjecki, M., Radulović, A., Rac, V., Miočinović, J., Jovanović, R.,& Pudja, P.. (2021). Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment. in International Dairy Journal Elsevier Ltd., 121, 105122. https://doi.org/10.1016/j.idairyj.2021.105122
Radovanović M, Hovjecki M, Radulović A, Rac V, Miočinović J, Jovanović R, Pudja P. Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment. in International Dairy Journal. 2021;121:105122. doi:10.1016/j.idairyj.2021.105122 .
Radovanović, Mira, Hovjecki, Marina, Radulović, Ana, Rac, Vladislav, Miočinović, Jelena, Jovanović, Rade, Pudja, Predrag, "Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment" in International Dairy Journal, 121 (2021):105122, https://doi.org/10.1016/j.idairyj.2021.105122 . .