Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk
| Autor: | Predrag Pudja, Jelena Miocinovic, Vladimir B. Pavlović, Marijana Blažić, Nemanja Kljajevic, Zorana Miloradovic, Steva Lević |
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| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
Coagulation time Scanning electron microscope Rheometer microstructure Yield efficiency curd yield Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article fluids and secretions 0404 agricultural biotechnology Rheology goat milk lcsh:TP1-1185 Food science heat treatment Chemistry 0402 animal and dairy science food and beverages Aggregation rate 04 agricultural and veterinary sciences Microstructure 040401 food science 040201 dairy & animal science 3. Good health rheology Rennet Food Science |
| Zdroj: | Foods Volume 9 Issue 3 Foods, Vol 9, Iss 3, p 283 (2020) |
| ISSN: | 2304-8158 |
| Popis: | 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&rsquo ) 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. |
| Databáze: | OpenAIRE |
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