Microstructure of kajmak skin layer made during kajmak production
2020
Autori
Radovanović, MiraNedeljković, Aleksandar
Miočinović, Jelena
Pavlović, Vladimir
Pudja, Predrag
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 degrees C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with beta-LG and alpha-LA mainly as disulfide-linked complexes, while lower temperature (75 degrees C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 degrees C, 90 degrees C and 95 degrees C) caused the full involvement of beta-LG in the compl...exes, since a certain amount of alpha-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked beta-LG.
Ključne reči:
microstructure / kajmak / kajmak skin layer / milk fat / milk proteinsIzvor:
Mljekarstvo, 2020, 70, 3, 150-161Izdavač:
- Croatian Dairy Union, Zagreb
Finansiranje / projekti:
- Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
DOI: 10.15567/mljekarstvo.2020.0302
ISSN: 0026-704X
WoS: 000542670900002
Scopus: 2-s2.0-85090729305
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Radovanović, Mira AU - Nedeljković, Aleksandar AU - Miočinović, Jelena AU - Pavlović, Vladimir AU - Pudja, Predrag PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5270 AB - Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 degrees C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with beta-LG and alpha-LA mainly as disulfide-linked complexes, while lower temperature (75 degrees C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 degrees C, 90 degrees C and 95 degrees C) caused the full involvement of beta-LG in the complexes, since a certain amount of alpha-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked beta-LG. PB - Croatian Dairy Union, Zagreb T2 - Mljekarstvo T1 - Microstructure of kajmak skin layer made during kajmak production EP - 161 IS - 3 SP - 150 VL - 70 DO - 10.15567/mljekarstvo.2020.0302 ER -
@article{ author = "Radovanović, Mira and Nedeljković, Aleksandar and Miočinović, Jelena and Pavlović, Vladimir and Pudja, Predrag", year = "2020", abstract = "Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 degrees C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with beta-LG and alpha-LA mainly as disulfide-linked complexes, while lower temperature (75 degrees C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 degrees C, 90 degrees C and 95 degrees C) caused the full involvement of beta-LG in the complexes, since a certain amount of alpha-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked beta-LG.", publisher = "Croatian Dairy Union, Zagreb", journal = "Mljekarstvo", title = "Microstructure of kajmak skin layer made during kajmak production", pages = "161-150", number = "3", volume = "70", doi = "10.15567/mljekarstvo.2020.0302" }
Radovanović, M., Nedeljković, A., Miočinović, J., Pavlović, V.,& Pudja, P.. (2020). Microstructure of kajmak skin layer made during kajmak production. in Mljekarstvo Croatian Dairy Union, Zagreb., 70(3), 150-161. https://doi.org/10.15567/mljekarstvo.2020.0302
Radovanović M, Nedeljković A, Miočinović J, Pavlović V, Pudja P. Microstructure of kajmak skin layer made during kajmak production. in Mljekarstvo. 2020;70(3):150-161. doi:10.15567/mljekarstvo.2020.0302 .
Radovanović, Mira, Nedeljković, Aleksandar, Miočinović, Jelena, Pavlović, Vladimir, Pudja, Predrag, "Microstructure of kajmak skin layer made during kajmak production" in Mljekarstvo, 70, no. 3 (2020):150-161, https://doi.org/10.15567/mljekarstvo.2020.0302 . .