Rheological and textural properties of goat and cow milk set type yoghurts
Само за регистроване кориснике
2016
Аутори
Miočinović, JelenaMiloradović, Zorana
Josipović, M.
Nedeljković, Aleksandar
Radovanović, Mira
Pudja, Predrag
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 until a pH of 4.6 was reached. The rheological and textural properties of gels and yoghurts were analysed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis. Gelation and fermentation times of goat milk were longer, while gelation pH, storage moduli (G') and yield stress values were lower, compared with those of cow milk. Textural properties of goat milk yoghurts such as firmness, consistency, cohesiveness and viscosity index were very poor. Consequently, the products could not be classified as set type yoghurts. Fortification of goat milk with a milk protein isolate contributed to a significant improvement of the rheological and textural properties of yoghurt.
Извор:
International Dairy Journal, 2016, 58, 43-45Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-46009)
DOI: 10.1016/j.idairyj.2015.11.006
ISSN: 0958-6946
WoS: 000375916300009
Scopus: 2-s2.0-84953231934
Институција/група
Poljoprivredni fakultetTY - CONF AU - Miočinović, Jelena AU - Miloradović, Zorana AU - Josipović, M. AU - Nedeljković, Aleksandar AU - Radovanović, Mira AU - Pudja, Predrag PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4160 AB - 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 until a pH of 4.6 was reached. The rheological and textural properties of gels and yoghurts were analysed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis. Gelation and fermentation times of goat milk were longer, while gelation pH, storage moduli (G') and yield stress values were lower, compared with those of cow milk. Textural properties of goat milk yoghurts such as firmness, consistency, cohesiveness and viscosity index were very poor. Consequently, the products could not be classified as set type yoghurts. Fortification of goat milk with a milk protein isolate contributed to a significant improvement of the rheological and textural properties of yoghurt. PB - Elsevier Sci Ltd, Oxford C3 - International Dairy Journal T1 - Rheological and textural properties of goat and cow milk set type yoghurts EP - 45 SP - 43 VL - 58 DO - 10.1016/j.idairyj.2015.11.006 ER -
@conference{ author = "Miočinović, Jelena and Miloradović, Zorana and Josipović, M. and Nedeljković, Aleksandar and Radovanović, Mira and Pudja, Predrag", year = "2016", abstract = "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 until a pH of 4.6 was reached. The rheological and textural properties of gels and yoghurts were analysed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis. Gelation and fermentation times of goat milk were longer, while gelation pH, storage moduli (G') and yield stress values were lower, compared with those of cow milk. Textural properties of goat milk yoghurts such as firmness, consistency, cohesiveness and viscosity index were very poor. Consequently, the products could not be classified as set type yoghurts. Fortification of goat milk with a milk protein isolate contributed to a significant improvement of the rheological and textural properties of yoghurt.", publisher = "Elsevier Sci Ltd, Oxford", journal = "International Dairy Journal", title = "Rheological and textural properties of goat and cow milk set type yoghurts", pages = "45-43", volume = "58", doi = "10.1016/j.idairyj.2015.11.006" }
Miočinović, J., Miloradović, Z., Josipović, M., Nedeljković, A., Radovanović, M.,& Pudja, P.. (2016). Rheological and textural properties of goat and cow milk set type yoghurts. in International Dairy Journal Elsevier Sci Ltd, Oxford., 58, 43-45. https://doi.org/10.1016/j.idairyj.2015.11.006
Miočinović J, Miloradović Z, Josipović M, Nedeljković A, Radovanović M, Pudja P. Rheological and textural properties of goat and cow milk set type yoghurts. in International Dairy Journal. 2016;58:43-45. doi:10.1016/j.idairyj.2015.11.006 .
Miočinović, Jelena, Miloradović, Zorana, Josipović, M., Nedeljković, Aleksandar, Radovanović, Mira, Pudja, Predrag, "Rheological and textural properties of goat and cow milk set type yoghurts" in International Dairy Journal, 58 (2016):43-45, https://doi.org/10.1016/j.idairyj.2015.11.006 . .