High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening
| Autor: | Nemanja Kljajevic, Zorana Miloradovic, Jasmina Smiljanic, Nikola Tomic, Ognjen D. Maćej, Jelena Miocinovic |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
2. Zero hunger
medicine.diagnostic_test Chemistry Proteolysis Flavour 0402 animal and dairy science food and beverages Pasteurization Ripening 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Applied Microbiology and Biotechnology law.invention 0404 agricultural biotechnology law Yield (chemistry) medicine Composition (visual arts) Food science Texture (crystalline) High heat Food Science |
| Zdroj: | International Dairy Journal |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/j.idairyj.2016.12.004 |
| Popis: | White brined goat cheeses were produced from milk heated to 80 degrees C/5 min and 90 degrees C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to common pasteurisation (65 degrees C/30 min). High heat treatment of goat cheese milk resulted in significant increase of cheese yield. It also significantly affected cheese composition by incorporating higher levels of moisture, fat and whey proteins. The pH values of experimental cheeses decreased during ripening. Degradation of alpha(S)-casein was inhibited due to the high heat treatment of milk, while beta-casein degradation and secondary proteolysis were not significantly affected. The effect on textural properties was significant, but the same for both experimental cheeses. Contrary to expectations, the cheese obtained from milk heated to 90 degrees C/5 min received the best scores for sensory characteristics (flavour and texture) at all ripening stages. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect