The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses
Само за регистроване кориснике
2018
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In this study, four Quark-type cheeses were produced: cows' milk cheeses made from milk subjected to 80 degrees C/5 min and 90 degrees C/5 min treatment (Cc8 and Cc9, respectively), and its analogue goats' milk cheeses (Gc8 and Gc9). Their yield and quality was evaluated one day after the production. The yields of goats' cheeses were significantly lower compared to cows' cheeses. Although the total protein content did not differ significantly between cows' and goats' cheeses, relative protein proportions were different. Heat treatment had a significant influence on major whey protein ratios, for cheeses of both milk types. The Cc9 sample had lower firmness and work of shear compared to the Cc8 sample, but there was no influence of heat treatment on the texture of goats' cheeses. All cheeses received satisfactory scores during sensory evaluation. Significantly higher L* values and Wi (Hunter) indexes were measured for Gc8 and Gc9 compared to Cc8 and Cc9.
Кључне речи:
Fresh cheese / Goat / Heat treatment / Composition / Texture / ColourИзвор:
Small Ruminant Research, 2018, 169, 154-159Издавач:
- Elsevier Science Bv, Amsterdam
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.smallrumres.2018.09.012
ISSN: 0921-4488
WoS: 000454968700026
Scopus: 2-s2.0-85054070460
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Miloradović, Zorana AU - Miočinović, Jelena AU - Kljajević, Nemanja AU - Tomašević, Igor AU - Pudja, Predrag PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4710 AB - In this study, four Quark-type cheeses were produced: cows' milk cheeses made from milk subjected to 80 degrees C/5 min and 90 degrees C/5 min treatment (Cc8 and Cc9, respectively), and its analogue goats' milk cheeses (Gc8 and Gc9). Their yield and quality was evaluated one day after the production. The yields of goats' cheeses were significantly lower compared to cows' cheeses. Although the total protein content did not differ significantly between cows' and goats' cheeses, relative protein proportions were different. Heat treatment had a significant influence on major whey protein ratios, for cheeses of both milk types. The Cc9 sample had lower firmness and work of shear compared to the Cc8 sample, but there was no influence of heat treatment on the texture of goats' cheeses. All cheeses received satisfactory scores during sensory evaluation. Significantly higher L* values and Wi (Hunter) indexes were measured for Gc8 and Gc9 compared to Cc8 and Cc9. PB - Elsevier Science Bv, Amsterdam T2 - Small Ruminant Research T1 - The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses EP - 159 SP - 154 VL - 169 DO - 10.1016/j.smallrumres.2018.09.012 ER -
@article{ author = "Miloradović, Zorana and Miočinović, Jelena and Kljajević, Nemanja and Tomašević, Igor and Pudja, Predrag", year = "2018", abstract = "In this study, four Quark-type cheeses were produced: cows' milk cheeses made from milk subjected to 80 degrees C/5 min and 90 degrees C/5 min treatment (Cc8 and Cc9, respectively), and its analogue goats' milk cheeses (Gc8 and Gc9). Their yield and quality was evaluated one day after the production. The yields of goats' cheeses were significantly lower compared to cows' cheeses. Although the total protein content did not differ significantly between cows' and goats' cheeses, relative protein proportions were different. Heat treatment had a significant influence on major whey protein ratios, for cheeses of both milk types. The Cc9 sample had lower firmness and work of shear compared to the Cc8 sample, but there was no influence of heat treatment on the texture of goats' cheeses. All cheeses received satisfactory scores during sensory evaluation. Significantly higher L* values and Wi (Hunter) indexes were measured for Gc8 and Gc9 compared to Cc8 and Cc9.", publisher = "Elsevier Science Bv, Amsterdam", journal = "Small Ruminant Research", title = "The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses", pages = "159-154", volume = "169", doi = "10.1016/j.smallrumres.2018.09.012" }
Miloradović, Z., Miočinović, J., Kljajević, N., Tomašević, I.,& Pudja, P.. (2018). The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses. in Small Ruminant Research Elsevier Science Bv, Amsterdam., 169, 154-159. https://doi.org/10.1016/j.smallrumres.2018.09.012
Miloradović Z, Miočinović J, Kljajević N, Tomašević I, Pudja P. The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses. in Small Ruminant Research. 2018;169:154-159. doi:10.1016/j.smallrumres.2018.09.012 .
Miloradović, Zorana, Miočinović, Jelena, Kljajević, Nemanja, Tomašević, Igor, Pudja, Predrag, "The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses" in Small Ruminant Research, 169 (2018):154-159, https://doi.org/10.1016/j.smallrumres.2018.09.012 . .