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High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening
(Elsevier Sci Ltd, Oxford, 2017)
White brined goat cheeses were produced from milk heated to 80 degrees C/5 min and 90 degrees C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to ...
Colour assessment of milk and milk products using computer vision system and colorimeter
(Elsevier Ltd, 2021)
A computer vision system (CVS) and a colorimeter were compared for their abilities to measure the colour of twenty-seven different milks and milk products. The frequency of similarity test showed that CVS-generated colour ...
The effect of heat treatment of caprine milk on the composition of cheese whey
(Elsevier Sci Ltd, Oxford, 2016)
In three independent trials, caprine milk from the same batch was divided into three lots, which were heated at 65 degrees C for 30 min, 80 degrees C for 5 min or 90 degrees C for 5 min. Representative whey samples collected ...
Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
(International Dairy JournalInternational Dairy JournalInternational Dairy Journal, 2022)
The aim of this study was to determine the effect of whey protein isolate (WPI) and erythritol on physicochemical properties of untempered high-protein (16%, 20% and 24% of protein), sugar-free dark chocolates intended for ...
Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment
(Elsevier Ltd, 2021)
The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using ...
Composition and α-tocopherol content of Njeguski-type cheese made from cow, ewe and goat milk
(International Dairy JournalInternational Dairy Journal, 2022)
The determination of basic composition and α-tocopherol content during ripening of Njeguski-type cheeses produced from cow, ewe and goat milk was studied. The α-tocopherol content was determined by high performance liquid ...
Rheological and textural properties of goat and cow milk set type yoghurts
(Elsevier Sci Ltd, Oxford, 2016)
Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified with a milk protein isolate (5% protein) and cow milk (3% protein), by acidification with a starter culture at 43 degrees C ...
Influence of the frozen storage period on the coagulation properties of caprine milk
(Elsevier Sci Ltd, Oxford, 2016)
Coagulation properties of caprine milk frozen for up to 60 days at -27 degrees C were investigated using a rheometer with a vane geometry tool. Coagulation time (CT) and aggregation rate (AR) were estimated during gel ...