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Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk

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2020
Miloradovic_Foods_2020.pdf (1.559Mb)
Authors
Miloradović, Zorana
Kljajević, Nemanja
Miočinović, Jelena
Lević, Steva
Pavlović, Vladimir B.
Blažić, Marijana
Puđa, Predrag
Article (Published version)
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Abstract
Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G’) of gels at the moment of cutting were 19.9 ± 1.71 Pa (Gc), 11.9 ± 1.96 Pa (G8) and 7.3 ± 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 ± 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 ± 0.60%). The microstructure of G9 was n...otably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.

Keywords:
curd yield / goat milk / heat treatment / microstructure / rheology
Source:
Foods, 2020, 9, 3, 283-
Publisher:
  • Basel : MDPI
Funding / projects:
  • European Structural and Investment Funds (2014-2020), “Modification of cheese ripening process and development of whey based products - SIRENA”
  • EU Operational Programme Competitiveness and Cohesion

DOI: 10.3390/foods9030283

WoS: 000526529800066

Scopus: 2-s2.0-85081280959
[ Google Scholar ]
12
4
Handle
https://hdl.handle.net/21.15107/rcub_dais_8955
URI
https://www.mdpi.com/2304-8158/9/3/283
https://dais.sanu.ac.rs/123456789/8955
Collections
  • ИТН САНУ - Општа колекција / ITS SASA - General collection
Institution/Community
Институт техничких наука САНУ / Institute of Technical Sciences of SASA
TY  - JOUR
AU  - Miloradović, Zorana
AU  - Kljajević, Nemanja
AU  - Miočinović, Jelena
AU  - Lević, Steva
AU  - Pavlović, Vladimir B.
AU  - Blažić, Marijana
AU  - Puđa, Predrag
PY  - 2020
UR  - https://www.mdpi.com/2304-8158/9/3/283
UR  - https://dais.sanu.ac.rs/123456789/8955
AB  - Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G’) of gels at the moment of cutting were 19.9 ± 1.71 Pa (Gc), 11.9 ± 1.96 Pa (G8) and 7.3 ± 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 ± 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 ± 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.
PB  - Basel : MDPI
T2  - Foods
T1  - Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk
SP  - 283
VL  - 9
IS  - 3
DO  - 10.3390/foods9030283
UR  - https://hdl.handle.net/21.15107/rcub_dais_8955
ER  - 
@article{
author = "Miloradović, Zorana and Kljajević, Nemanja and Miočinović, Jelena and Lević, Steva and Pavlović, Vladimir B. and Blažić, Marijana and Puđa, Predrag",
year = "2020",
abstract = "Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G’) of gels at the moment of cutting were 19.9 ± 1.71 Pa (Gc), 11.9 ± 1.96 Pa (G8) and 7.3 ± 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 ± 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 ± 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk",
pages = "283",
volume = "9",
number = "3",
doi = "10.3390/foods9030283",
url = "https://hdl.handle.net/21.15107/rcub_dais_8955"
}
Miloradović, Z., Kljajević, N., Miočinović, J., Lević, S., Pavlović, V. B., Blažić, M.,& Puđa, P.. (2020). Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. in Foods
Basel : MDPI., 9(3), 283.
https://doi.org/10.3390/foods9030283
https://hdl.handle.net/21.15107/rcub_dais_8955
Miloradović Z, Kljajević N, Miočinović J, Lević S, Pavlović VB, Blažić M, Puđa P. Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. in Foods. 2020;9(3):283.
doi:10.3390/foods9030283
https://hdl.handle.net/21.15107/rcub_dais_8955 .
Miloradović, Zorana, Kljajević, Nemanja, Miočinović, Jelena, Lević, Steva, Pavlović, Vladimir B., Blažić, Marijana, Puđa, Predrag, "Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk" in Foods, 9, no. 3 (2020):283,
https://doi.org/10.3390/foods9030283 .,
https://hdl.handle.net/21.15107/rcub_dais_8955 .

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