The influence of whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage
Uticaj koncentrata proteina surutke na karakteristike čvrstog jogurta od kozjeg mleka tokom skladištenja
Апстракт
The possibility of whey protein concentrates application in the production of goat milk's set yoghurt was investigated. Three series of samples were produced: A - set- style goat's yoghurt; B - set-style yoghurt from goat's milk supplemented with 0.5% WPC; C - set-style yoghurt from goat's milk supplemented with 1% WPC. Physicochemical properties and viscosity of produced samples were investigated on the 1st, 7th, 14th and 21st day of storage. Due to data analysis it was concluded that the highest viscosity on 1st, 7th and 14th day of storage had set-style goat's yoghurt samples (A), while on 21st day of storage highest viscosity was recorded in samples of set-style yoghurt from goat's milk supplemented with 1% WPC
U radu je ispitivana mogućnost primene koncentrata proteina surutke u proizvodnji čvrstog jogurta od kozjeg mleka. Proizvedene su tri serije uzoraka: A - čvrsti jogurt od kozjeg mleka; B - čvrsti jogurt od kozjeg mleka sa dodatkom 0,5% KPS i C - čvrsti jogurt od kozjeg mleka sa dodatkom 1% KPS. Ispitivanje fizičko-hemijskih karakteristika i viskoziteta proizvedenih uzoraka jogurta vršeno je 1, 7, 14 i 21-og dana skladištenja. Na osnovu dobijenih rezultata utvrđeno je da su najveće vrednosti viskoziteta 1, 7 i 14-og dana skladištenja imali uzorci čvrstog jogurta (A) dok je 21. dana skladištenja najviši viskozitet zabeležen kod uzoraka čvrstog jogurta proizvedenog od kozjeg mleka sa dodatkom 1% KPS. Najveću sposobnost vezivanja vode tokom celokupnog perioda skladištenja imali su uzorci C, dok je najmanja sklonost ka sinerezisu zabeležena kod uzoraka B.
Кључне речи:
goat milk / set-style yoghurt / wheyprotein concentrates / viscosity / kozje mleko / čvrsti jogurt / koncentrati proteina surutke / viskozitetИзвор:
Prehrambena industrija - mleko i mlečni proizvodi, 2011, 22, 1, 35-41Издавач:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Vučić, Tanja AU - Jovanović, Snežana AU - Zdravković, Igor AU - Maćej, Ognjen PY - 2011 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2688 AB - The possibility of whey protein concentrates application in the production of goat milk's set yoghurt was investigated. Three series of samples were produced: A - set- style goat's yoghurt; B - set-style yoghurt from goat's milk supplemented with 0.5% WPC; C - set-style yoghurt from goat's milk supplemented with 1% WPC. Physicochemical properties and viscosity of produced samples were investigated on the 1st, 7th, 14th and 21st day of storage. Due to data analysis it was concluded that the highest viscosity on 1st, 7th and 14th day of storage had set-style goat's yoghurt samples (A), while on 21st day of storage highest viscosity was recorded in samples of set-style yoghurt from goat's milk supplemented with 1% WPC AB - U radu je ispitivana mogućnost primene koncentrata proteina surutke u proizvodnji čvrstog jogurta od kozjeg mleka. Proizvedene su tri serije uzoraka: A - čvrsti jogurt od kozjeg mleka; B - čvrsti jogurt od kozjeg mleka sa dodatkom 0,5% KPS i C - čvrsti jogurt od kozjeg mleka sa dodatkom 1% KPS. Ispitivanje fizičko-hemijskih karakteristika i viskoziteta proizvedenih uzoraka jogurta vršeno je 1, 7, 14 i 21-og dana skladištenja. Na osnovu dobijenih rezultata utvrđeno je da su najveće vrednosti viskoziteta 1, 7 i 14-og dana skladištenja imali uzorci čvrstog jogurta (A) dok je 21. dana skladištenja najviši viskozitet zabeležen kod uzoraka čvrstog jogurta proizvedenog od kozjeg mleka sa dodatkom 1% KPS. Najveću sposobnost vezivanja vode tokom celokupnog perioda skladištenja imali su uzorci C, dok je najmanja sklonost ka sinerezisu zabeležena kod uzoraka B. 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 whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage T1 - Uticaj koncentrata proteina surutke na karakteristike čvrstog jogurta od kozjeg mleka tokom skladištenja EP - 41 IS - 1 SP - 35 VL - 22 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2688 ER -
@article{ author = "Vučić, Tanja and Jovanović, Snežana and Zdravković, Igor and Maćej, Ognjen", year = "2011", abstract = "The possibility of whey protein concentrates application in the production of goat milk's set yoghurt was investigated. Three series of samples were produced: A - set- style goat's yoghurt; B - set-style yoghurt from goat's milk supplemented with 0.5% WPC; C - set-style yoghurt from goat's milk supplemented with 1% WPC. Physicochemical properties and viscosity of produced samples were investigated on the 1st, 7th, 14th and 21st day of storage. Due to data analysis it was concluded that the highest viscosity on 1st, 7th and 14th day of storage had set-style goat's yoghurt samples (A), while on 21st day of storage highest viscosity was recorded in samples of set-style yoghurt from goat's milk supplemented with 1% WPC, U radu je ispitivana mogućnost primene koncentrata proteina surutke u proizvodnji čvrstog jogurta od kozjeg mleka. Proizvedene su tri serije uzoraka: A - čvrsti jogurt od kozjeg mleka; B - čvrsti jogurt od kozjeg mleka sa dodatkom 0,5% KPS i C - čvrsti jogurt od kozjeg mleka sa dodatkom 1% KPS. Ispitivanje fizičko-hemijskih karakteristika i viskoziteta proizvedenih uzoraka jogurta vršeno je 1, 7, 14 i 21-og dana skladištenja. Na osnovu dobijenih rezultata utvrđeno je da su najveće vrednosti viskoziteta 1, 7 i 14-og dana skladištenja imali uzorci čvrstog jogurta (A) dok je 21. dana skladištenja najviši viskozitet zabeležen kod uzoraka čvrstog jogurta proizvedenog od kozjeg mleka sa dodatkom 1% KPS. Najveću sposobnost vezivanja vode tokom celokupnog perioda skladištenja imali su uzorci C, dok je najmanja sklonost ka sinerezisu zabeležena kod uzoraka B.", 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 whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage, Uticaj koncentrata proteina surutke na karakteristike čvrstog jogurta od kozjeg mleka tokom skladištenja", pages = "41-35", number = "1", volume = "22", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2688" }
Vučić, T., Jovanović, S., Zdravković, I.,& Maćej, O.. (2011). The influence of whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage. in Prehrambena industrija - mleko i mlečni proizvodi Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 22(1), 35-41. https://hdl.handle.net/21.15107/rcub_agrospace_2688
Vučić T, Jovanović S, Zdravković I, Maćej O. The influence of whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage. in Prehrambena industrija - mleko i mlečni proizvodi. 2011;22(1):35-41. https://hdl.handle.net/21.15107/rcub_agrospace_2688 .
Vučić, Tanja, Jovanović, Snežana, Zdravković, Igor, Maćej, Ognjen, "The influence of whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage" in Prehrambena industrija - mleko i mlečni proizvodi, 22, no. 1 (2011):35-41, https://hdl.handle.net/21.15107/rcub_agrospace_2688 .