Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk
2020
Autori
Miloradović, ZoranaKljajević, Nemanja
Miočinović, Jelena
Lević, Steva
Pavlović, Vladimir
Blazić, Marijana
Pudja, Predrag
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 degrees C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G') of gels at the moment of cutting were 19.9 +/- 1.71 Pa (Gc), 11.9 +/- 1.96 Pa (G8) and 7.3 +/- 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 +/- 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 +/- 0.60%). The microstructure of G9 was notably different compa...red to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.
Ključne reči:
goat milk / rheology / microstructure / heat treatment / curd yieldIzvor:
Foods, 2020, 9, 3Izdavač:
- MDPI, BASEL
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: 10.3390/foods9030283
ISSN: 2304-8158
PubMed: 32143313
WoS: 000526529800066
Scopus: 2-s2.0-85081280959
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Miloradović, Zorana AU - Kljajević, Nemanja AU - Miočinović, Jelena AU - Lević, Steva AU - Pavlović, Vladimir AU - Blazić, Marijana AU - Pudja, Predrag PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5398 AB - Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 degrees C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G') of gels at the moment of cutting were 19.9 +/- 1.71 Pa (Gc), 11.9 +/- 1.96 Pa (G8) and 7.3 +/- 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 +/- 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 +/- 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk. PB - MDPI, BASEL T2 - Foods T1 - Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk IS - 3 VL - 9 DO - 10.3390/foods9030283 ER -
@article{ author = "Miloradović, Zorana and Kljajević, Nemanja and Miočinović, Jelena and Lević, Steva and Pavlović, Vladimir and Blazić, Marijana and Pudja, Predrag", year = "2020", abstract = "Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 degrees C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G') of gels at the moment of cutting were 19.9 +/- 1.71 Pa (Gc), 11.9 +/- 1.96 Pa (G8) and 7.3 +/- 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 +/- 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 +/- 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.", publisher = "MDPI, BASEL", journal = "Foods", title = "Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk", number = "3", volume = "9", doi = "10.3390/foods9030283" }
Miloradović, Z., Kljajević, N., Miočinović, J., Lević, S., Pavlović, V., Blazić, M.,& Pudja, P.. (2020). Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. in Foods MDPI, BASEL., 9(3). https://doi.org/10.3390/foods9030283
Miloradović Z, Kljajević N, Miočinović J, Lević S, Pavlović V, Blazić M, Pudja P. Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. in Foods. 2020;9(3). doi:10.3390/foods9030283 .
Miloradović, Zorana, Kljajević, Nemanja, Miočinović, Jelena, Lević, Steva, Pavlović, Vladimir, Blazić, Marijana, Pudja, Predrag, "Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk" in Foods, 9, no. 3 (2020), https://doi.org/10.3390/foods9030283 . .