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dc.creatorMiočinović, Jelena
dc.creatorMiloradović, Zorana
dc.creatorJosipović, M.
dc.creatorNedeljković, Aleksandar
dc.creatorRadovanović, Mira
dc.creatorPudja, Predrag
dc.date.accessioned2020-12-17T21:42:44Z
dc.date.available2020-12-17T21:42:44Z
dc.date.issued2016
dc.identifier.issn0958-6946
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4160
dc.description.abstractYoghurts 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.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/316004/EU//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.rightsrestrictedAccess
dc.sourceInternational Dairy Journal
dc.titleRheological and textural properties of goat and cow milk set type yoghurtsen
dc.typeconferenceObject
dc.rights.licenseARR
dc.citation.epage45
dc.citation.other58: 43-45
dc.citation.rankM22
dc.citation.spage43
dc.citation.volume58
dc.identifier.doi10.1016/j.idairyj.2015.11.006
dc.identifier.scopus2-s2.0-84953231934
dc.identifier.wos000375916300009
dc.type.versionpublishedVersion


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