The effect of heat treatment of caprine milk on the composition of cheese whey
Samo za registrovane korisnike
2016
Autori
Miloradović, ZoranaMaćej, Ognjen
Kljajević, Nemanja
Jovanović, Snežana
Vučić, Tanja
Zdravković, Igor
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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 during the whole cheese making process were analysed for fat, protein and dry matter contents, which decreased as the heating temperature of milk increased. Percentages of serum albumin and beta-lactoglobulin in the total proteins of whey decreased as the heating temperature of milk increased, while alpha-lactalbumin and glycomacropeptide increased, particularly in the 90 degrees C whey. Lactoferrin and the immunoglobulin-heavy chain were only detected in the 65 degrees C whey.
Izvor:
International Dairy Journal, 2016, 58, 39-42Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
DOI: 10.1016/j.idairyj.2016.01.016
ISSN: 0958-6946
WoS: 000375916300008
Scopus: 2-s2.0-84957899935
Institucija/grupa
Poljoprivredni fakultetTY - CONF AU - Miloradović, Zorana AU - Maćej, Ognjen AU - Kljajević, Nemanja AU - Jovanović, Snežana AU - Vučić, Tanja AU - Zdravković, Igor PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4159 AB - 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 during the whole cheese making process were analysed for fat, protein and dry matter contents, which decreased as the heating temperature of milk increased. Percentages of serum albumin and beta-lactoglobulin in the total proteins of whey decreased as the heating temperature of milk increased, while alpha-lactalbumin and glycomacropeptide increased, particularly in the 90 degrees C whey. Lactoferrin and the immunoglobulin-heavy chain were only detected in the 65 degrees C whey. PB - Elsevier Sci Ltd, Oxford C3 - International Dairy Journal T1 - The effect of heat treatment of caprine milk on the composition of cheese whey EP - 42 SP - 39 VL - 58 DO - 10.1016/j.idairyj.2016.01.016 ER -
@conference{ author = "Miloradović, Zorana and Maćej, Ognjen and Kljajević, Nemanja and Jovanović, Snežana and Vučić, Tanja and Zdravković, Igor", year = "2016", abstract = "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 during the whole cheese making process were analysed for fat, protein and dry matter contents, which decreased as the heating temperature of milk increased. Percentages of serum albumin and beta-lactoglobulin in the total proteins of whey decreased as the heating temperature of milk increased, while alpha-lactalbumin and glycomacropeptide increased, particularly in the 90 degrees C whey. Lactoferrin and the immunoglobulin-heavy chain were only detected in the 65 degrees C whey.", publisher = "Elsevier Sci Ltd, Oxford", journal = "International Dairy Journal", title = "The effect of heat treatment of caprine milk on the composition of cheese whey", pages = "42-39", volume = "58", doi = "10.1016/j.idairyj.2016.01.016" }
Miloradović, Z., Maćej, O., Kljajević, N., Jovanović, S., Vučić, T.,& Zdravković, I.. (2016). The effect of heat treatment of caprine milk on the composition of cheese whey. in International Dairy Journal Elsevier Sci Ltd, Oxford., 58, 39-42. https://doi.org/10.1016/j.idairyj.2016.01.016
Miloradović Z, Maćej O, Kljajević N, Jovanović S, Vučić T, Zdravković I. The effect of heat treatment of caprine milk on the composition of cheese whey. in International Dairy Journal. 2016;58:39-42. doi:10.1016/j.idairyj.2016.01.016 .
Miloradović, Zorana, Maćej, Ognjen, Kljajević, Nemanja, Jovanović, Snežana, Vučić, Tanja, Zdravković, Igor, "The effect of heat treatment of caprine milk on the composition of cheese whey" in International Dairy Journal, 58 (2016):39-42, https://doi.org/10.1016/j.idairyj.2016.01.016 . .