TY  - JOUR
AU  - Mirković, Milica
AU  - Mirković, Nemanja
AU  - Miočinović, Jelena
AU  - Radulović, Ana
AU  - Paunović, Dušanka
AU  - Ilić, Mila
AU  - Radulović, Zorica
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5891
AB  - The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement: Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.
PB  - John Wiley and Sons Inc
T2  - Journal of Food Processing and Preservation
T1  - Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v
IS  - 9
SP  - e15713
VL  - 45
DO  - 10.1111/jfpp.15713
ER  - 

@article{
author = "Mirković, Milica and Mirković, Nemanja and Miočinović, Jelena and Radulović, Ana and Paunović, Dušanka and Ilić, Mila and Radulović, Zorica",
year = "2021",
abstract = "The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement: Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Food Processing and Preservation",
title = "Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v",
number = "9",
pages = "e15713",
volume = "45",
doi = "10.1111/jfpp.15713"
}

Mirković, M., Mirković, N., Miočinović, J., Radulović, A., Paunović, D., Ilić, M.,& Radulović, Z.. (2021). Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v. in Journal of Food Processing and Preservation
John Wiley and Sons Inc., 45(9), e15713.
https://doi.org/10.1111/jfpp.15713

Mirković M, Mirković N, Miočinović J, Radulović A, Paunović D, Ilić M, Radulović Z. Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v. in Journal of Food Processing and Preservation. 2021;45(9):e15713.
doi:10.1111/jfpp.15713 .

Mirković, Milica, Mirković, Nemanja, Miočinović, Jelena, Radulović, Ana, Paunović, Dušanka, Ilić, Mila, Radulović, Zorica, "Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v" in Journal of Food Processing and Preservation, 45, no. 9 (2021):e15713,
https://doi.org/10.1111/jfpp.15713 . .

TY  - JOUR
AU  - Hovjecki, Marina
AU  - Miloradović, Zorana
AU  - Mirković, Nemanja
AU  - Radulović, Ana
AU  - Pudja, Predrag
AU  - Miočinović, Jelena
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5843
AB  - Production of goat's milk set-style yoghurt encounters challenges in achieving the texture characteristic for this type of product, primarily due to protein composition of this milk. This study evaluated the effects of using microbial transglutaminase (mTGase) concomitantly with starter culture in the production of goat's milk yoghurt – a method that has not been employed with this milk type until now– indicating the potential of the enzyme to change yoghurt's textural properties. Goat's milk set yoghurts were produced from milk heated at 72 °C/30 s and 90 °C/5 min, without (G72 and G90) and with mTGase (G72TG and G90TG) and starter culture addition. Protein profiles of goat's milks and yoghurts were also examined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Yoghurts were evaluated for rheological properties, texture, microbiological and sensory profile over 2 weeks to study the influence of mTGase, pasteurization and storage. RESULTS: The enzyme caused significant increases of storage moduli at the end of fermentation: 8.32 ± 0.27 Pa (G90TG) and 2.89 ± 0.18 Pa (G72TG) vs. 6.13 ± 0.07 Pa (G90) and 1.27 ± 0.18 Pa (G72) without enzyme. Lower loss tangent values indicated the enhanced elastic character of the gels with enzyme. Enzyme increased yoghurt's firmness from 49.69 ± 2.61 g (G90) to 60.81 ± 5.29 g (G90TG) after 1 day and from 58.21 ± 0.53 g (G90) to 80.45 ± 0.59 g (G90TG) after 15 days’ storage. Enzyme improved starter bacteria survivability during storage of G72TG yoghurt. CONCLUSION: mTGase can be used simultaneously with the starter culture to improve the rheological properties and texture of goat's milk yoghurt, without deteriorating effect on its flavour.
PB  - John Wiley and Sons Ltd
T2  - Journal of the Science of Food and Agriculture
T1  - Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage
DO  - 10.1002/jsfa.11242
ER  - 

@article{
author = "Hovjecki, Marina and Miloradović, Zorana and Mirković, Nemanja and Radulović, Ana and Pudja, Predrag and Miočinović, Jelena",
year = "2021",
abstract = "Production of goat's milk set-style yoghurt encounters challenges in achieving the texture characteristic for this type of product, primarily due to protein composition of this milk. This study evaluated the effects of using microbial transglutaminase (mTGase) concomitantly with starter culture in the production of goat's milk yoghurt – a method that has not been employed with this milk type until now– indicating the potential of the enzyme to change yoghurt's textural properties. Goat's milk set yoghurts were produced from milk heated at 72 °C/30 s and 90 °C/5 min, without (G72 and G90) and with mTGase (G72TG and G90TG) and starter culture addition. Protein profiles of goat's milks and yoghurts were also examined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Yoghurts were evaluated for rheological properties, texture, microbiological and sensory profile over 2 weeks to study the influence of mTGase, pasteurization and storage. RESULTS: The enzyme caused significant increases of storage moduli at the end of fermentation: 8.32 ± 0.27 Pa (G90TG) and 2.89 ± 0.18 Pa (G72TG) vs. 6.13 ± 0.07 Pa (G90) and 1.27 ± 0.18 Pa (G72) without enzyme. Lower loss tangent values indicated the enhanced elastic character of the gels with enzyme. Enzyme increased yoghurt's firmness from 49.69 ± 2.61 g (G90) to 60.81 ± 5.29 g (G90TG) after 1 day and from 58.21 ± 0.53 g (G90) to 80.45 ± 0.59 g (G90TG) after 15 days’ storage. Enzyme improved starter bacteria survivability during storage of G72TG yoghurt. CONCLUSION: mTGase can be used simultaneously with the starter culture to improve the rheological properties and texture of goat's milk yoghurt, without deteriorating effect on its flavour.",
publisher = "John Wiley and Sons Ltd",
journal = "Journal of the Science of Food and Agriculture",
title = "Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage",
doi = "10.1002/jsfa.11242"
}

Hovjecki, M., Miloradović, Z., Mirković, N., Radulović, A., Pudja, P.,& Miočinović, J.. (2021). Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage. in Journal of the Science of Food and Agriculture
John Wiley and Sons Ltd..
https://doi.org/10.1002/jsfa.11242

Hovjecki M, Miloradović Z, Mirković N, Radulović A, Pudja P, Miočinović J. Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage. in Journal of the Science of Food and Agriculture. 2021;.
doi:10.1002/jsfa.11242 .

Hovjecki, Marina, Miloradović, Zorana, Mirković, Nemanja, Radulović, Ana, Pudja, Predrag, Miočinović, Jelena, "Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage" in Journal of the Science of Food and Agriculture (2021),
https://doi.org/10.1002/jsfa.11242 . .