TY  - JOUR
AU  - Vučić, Tanja
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Zdravković, Igor
AU  - Miloradović, Zorana
AU  - Gračanac, Bojana M.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2940
AB  - Due to specific chemical composition of goat milk one of the main problems in production of goat milk yogurt is weakness and lack of consistency, as well as prolonged fermentation time. To obtain a satisfactory consistency of set-style yogurt made of goat milk, an increase in the content of non-fat solids is required. For this purpose supplementation of milk with whey protein concentrates can be used. Possibility of application of ultrasound treatment of goat milk supplemented with 1% WPC was used in order to shorten fermentation time. Three series of samples were produced from goat milk supplemented with 1% WPC: A - standard treatment, B - ultrasound treatment 200W/10 min and C - ultrasound treatment 400W/10 min. Physicochemical properties of raw milk, milk supplemented with 1% WPC, heat treated milk and milk after ultrasound treatment were investigated. Furthermore, during fermentation change of viscosity and pH were investigated. Based on data analysis it was concluded that the samples C had the shortest time of fermentation. At the end of fermentation highest viscosity values also had samples.
AB  - Specifičan proteinski sastav i puferni kapacitet kozijeg mleka utiču na produženo vreme fermentacije i lošiju strukturu čvrstog jogurta. Kako bi se dobio čvrsti jogurt od kozijeg mleka zadovoljavajućih reoloških karakteristika, neophodno je povećati sadržaj suve materije bez masti što se može postići dodatkom koncentrata proteina surutke. U cilju skraćenja trajanja fermentacije, u radu je ispitivana mogućnost primene ultrazvučnog tretmana kozijeg mleka sa dodatkom KPS u proizvodnji čvrstog jogurta. Za proizvodnju čvrstog jogurta korišćene su tri serije uzoraka kozijeg mleka sa dodatkom 1% KPS podvrgnute različitim tretmanima: A - standardni tretman; B - ultrazvuk 200W/10 min i C - 400W/10 min. Vršeno je ispitivanje fizičko-hemijskih karakteristika sirovog mleka, mleka nakon dodatka 1% KPS, termički tretiranih mleka, i mleka nakon ultrazvučnih tretmana. Takođe, u toku fermentacije praćena je promena viskoziteta i pH vrednosti. Na osnovu dobijenih rezultata utvrđeno je da je fermentacija najkraće trajala kod uzoraka C, koji su ujedno imali najviše vrednosti viskoziteta na kraju fermentacije.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates
T1  - Uticaj ultrazvuka na fermentaciju kozijeg mleka sa dodatkom koncentrata proteina surutke
EP  - 28
IS  - 1
SP  - 24
VL  - 23
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2940
ER  - 

@article{
author = "Vučić, Tanja and Jovanović, Snežana and Maćej, Ognjen and Zdravković, Igor and Miloradović, Zorana and Gračanac, Bojana M.",
year = "2012",
abstract = "Due to specific chemical composition of goat milk one of the main problems in production of goat milk yogurt is weakness and lack of consistency, as well as prolonged fermentation time. To obtain a satisfactory consistency of set-style yogurt made of goat milk, an increase in the content of non-fat solids is required. For this purpose supplementation of milk with whey protein concentrates can be used. Possibility of application of ultrasound treatment of goat milk supplemented with 1% WPC was used in order to shorten fermentation time. Three series of samples were produced from goat milk supplemented with 1% WPC: A - standard treatment, B - ultrasound treatment 200W/10 min and C - ultrasound treatment 400W/10 min. Physicochemical properties of raw milk, milk supplemented with 1% WPC, heat treated milk and milk after ultrasound treatment were investigated. Furthermore, during fermentation change of viscosity and pH were investigated. Based on data analysis it was concluded that the samples C had the shortest time of fermentation. At the end of fermentation highest viscosity values also had samples., Specifičan proteinski sastav i puferni kapacitet kozijeg mleka utiču na produženo vreme fermentacije i lošiju strukturu čvrstog jogurta. Kako bi se dobio čvrsti jogurt od kozijeg mleka zadovoljavajućih reoloških karakteristika, neophodno je povećati sadržaj suve materije bez masti što se može postići dodatkom koncentrata proteina surutke. U cilju skraćenja trajanja fermentacije, u radu je ispitivana mogućnost primene ultrazvučnog tretmana kozijeg mleka sa dodatkom KPS u proizvodnji čvrstog jogurta. Za proizvodnju čvrstog jogurta korišćene su tri serije uzoraka kozijeg mleka sa dodatkom 1% KPS podvrgnute različitim tretmanima: A - standardni tretman; B - ultrazvuk 200W/10 min i C - 400W/10 min. Vršeno je ispitivanje fizičko-hemijskih karakteristika sirovog mleka, mleka nakon dodatka 1% KPS, termički tretiranih mleka, i mleka nakon ultrazvučnih tretmana. Takođe, u toku fermentacije praćena je promena viskoziteta i pH vrednosti. Na osnovu dobijenih rezultata utvrđeno je da je fermentacija najkraće trajala kod uzoraka C, koji su ujedno imali najviše vrednosti viskoziteta na kraju fermentacije.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates, Uticaj ultrazvuka na fermentaciju kozijeg mleka sa dodatkom koncentrata proteina surutke",
pages = "28-24",
number = "1",
volume = "23",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2940"
}

Vučić, T., Jovanović, S., Maćej, O., Zdravković, I., Miloradović, Z.,& Gračanac, B. M.. (2012). The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 23(1), 24-28.
https://hdl.handle.net/21.15107/rcub_agrospace_2940

Vučić T, Jovanović S, Maćej O, Zdravković I, Miloradović Z, Gračanac BM. The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates. in Prehrambena industrija - mleko i mlečni proizvodi. 2012;23(1):24-28.
https://hdl.handle.net/21.15107/rcub_agrospace_2940 .

Vučić, Tanja, Jovanović, Snežana, Maćej, Ognjen, Zdravković, Igor, Miloradović, Zorana, Gračanac, Bojana M., "The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates" in Prehrambena industrija - mleko i mlečni proizvodi, 23, no. 1 (2012):24-28,
https://hdl.handle.net/21.15107/rcub_agrospace_2940 .