Influence of the frozen storage period on the coagulation properties of caprine milk
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2016
Authors
Kljajević, NemanjaJovanović, Snežana
Miloradović, Zorana
Maćej, Ognjen
Vučić, Tanja
Zdravković, Igor
Conference object (Published version)
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Coagulation properties of caprine milk frozen for up to 60 days at -27 degrees C were investigated using a rheometer with a vane geometry tool. Coagulation time (CT) and aggregation rate (AR) were estimated during gel formation for 64 min at 1 Hz and 1% strain. Evaluation of curd firmness (CF) was done using frequency spectra of the resulting gels. The data were processed by ANOVA and linear regression (with frozen storage time as independent variable and pH, AR, CT and CF as dependent variables). No statistically significant changes in coagulation properties were found, although the milk pH decreased from 6.64 (non-frozen pasteurised milk) to 6.41 after 60 days of frozen storage. The results of this research showed that the coagulation properties of caprine milk were not significantly altered during 60 days frozen storage. It could be assumed, therefore, that the cheese-making processing properties of caprine milk would also not change.
Source:
International Dairy Journal, 2016, 58, 36-38Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
DOI: 10.1016/j.idairyj.2015.12.008
ISSN: 0958-6946
WoS: 000375916300007
Scopus: 2-s2.0-84977883047
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Poljoprivredni fakultetTY - CONF AU - Kljajević, Nemanja AU - Jovanović, Snežana AU - Miloradović, Zorana AU - Maćej, Ognjen AU - Vučić, Tanja AU - Zdravković, Igor PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4158 AB - Coagulation properties of caprine milk frozen for up to 60 days at -27 degrees C were investigated using a rheometer with a vane geometry tool. Coagulation time (CT) and aggregation rate (AR) were estimated during gel formation for 64 min at 1 Hz and 1% strain. Evaluation of curd firmness (CF) was done using frequency spectra of the resulting gels. The data were processed by ANOVA and linear regression (with frozen storage time as independent variable and pH, AR, CT and CF as dependent variables). No statistically significant changes in coagulation properties were found, although the milk pH decreased from 6.64 (non-frozen pasteurised milk) to 6.41 after 60 days of frozen storage. The results of this research showed that the coagulation properties of caprine milk were not significantly altered during 60 days frozen storage. It could be assumed, therefore, that the cheese-making processing properties of caprine milk would also not change. PB - Elsevier Sci Ltd, Oxford C3 - International Dairy Journal T1 - Influence of the frozen storage period on the coagulation properties of caprine milk EP - 38 SP - 36 VL - 58 DO - 10.1016/j.idairyj.2015.12.008 ER -
@conference{ author = "Kljajević, Nemanja and Jovanović, Snežana and Miloradović, Zorana and Maćej, Ognjen and Vučić, Tanja and Zdravković, Igor", year = "2016", abstract = "Coagulation properties of caprine milk frozen for up to 60 days at -27 degrees C were investigated using a rheometer with a vane geometry tool. Coagulation time (CT) and aggregation rate (AR) were estimated during gel formation for 64 min at 1 Hz and 1% strain. Evaluation of curd firmness (CF) was done using frequency spectra of the resulting gels. The data were processed by ANOVA and linear regression (with frozen storage time as independent variable and pH, AR, CT and CF as dependent variables). No statistically significant changes in coagulation properties were found, although the milk pH decreased from 6.64 (non-frozen pasteurised milk) to 6.41 after 60 days of frozen storage. The results of this research showed that the coagulation properties of caprine milk were not significantly altered during 60 days frozen storage. It could be assumed, therefore, that the cheese-making processing properties of caprine milk would also not change.", publisher = "Elsevier Sci Ltd, Oxford", journal = "International Dairy Journal", title = "Influence of the frozen storage period on the coagulation properties of caprine milk", pages = "38-36", volume = "58", doi = "10.1016/j.idairyj.2015.12.008" }
Kljajević, N., Jovanović, S., Miloradović, Z., Maćej, O., Vučić, T.,& Zdravković, I.. (2016). Influence of the frozen storage period on the coagulation properties of caprine milk. in International Dairy Journal Elsevier Sci Ltd, Oxford., 58, 36-38. https://doi.org/10.1016/j.idairyj.2015.12.008
Kljajević N, Jovanović S, Miloradović Z, Maćej O, Vučić T, Zdravković I. Influence of the frozen storage period on the coagulation properties of caprine milk. in International Dairy Journal. 2016;58:36-38. doi:10.1016/j.idairyj.2015.12.008 .
Kljajević, Nemanja, Jovanović, Snežana, Miloradović, Zorana, Maćej, Ognjen, Vučić, Tanja, Zdravković, Igor, "Influence of the frozen storage period on the coagulation properties of caprine milk" in International Dairy Journal, 58 (2016):36-38, https://doi.org/10.1016/j.idairyj.2015.12.008 . .