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.
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
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
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"
}
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.
Foods
Basel : MDPI., 9(3), 283.
https://doi.org/10.3390/foods9030283
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. Foods. 2020;9(3):283.
doi:10.3390/foods9030283.
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" Foods, 9, no. 3 (2020):283,
https://doi.org/10.3390/foods9030283 .
