Naslov
Defining key physicochemical parameters affecting milk coagulation properties
(Defining key physicochemical parameters affecting milkcoagulation properties)

Autori
Oštarić, Fabijan ; Domović, Dario ; Radeljević, Biljana ; Horvat Kesić, Iva ; Antunac, Neven ; Mikulec, Nataša

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstracts of the 4th International Congress on Food Safety and Quality “One Health”, Archives of Industrial Hygiene and Toxicology (Volume 73/2022, Suppl. 1, 10-18) / Kolarić, Branko ; Krivohlavek, Adela ; Bošnir, Jasna ; Šikić, Sandra - Zagreb : Institute for Medical Research and Occupational Health, Zagreb, Republic of Croatia, 2022, 36-36

Skup
4 međunarodni skup o sigurnosti hrane i kvaliteti hrane: Jedno zdravlje

Mjesto i datum
Dubrovnik, Hrvatska, 09.11.2022. - 12.11.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
kalcij ; kazein ; ionometrijska kiselost mlijeka ; koagulacija mlijeka ; proizvodnja sira.
(calcium ; casein ; ionometric milk acidity ; milk coagulation ; cheese production)

Sažetak
This research aimed to determine the chemical and physical properties, hygienic quality, calcium concentration, and coagulation properties from different types of milk (bovine, ovine, and caprine). A specific aim was to compare three different types of milk and to define key parameters affecting their coagulation properties. A total of 33 milk samples were collected from March to December 2021 from three different regions in the Republic of Croatia. Chemical composition was determined with Milkoscan FT3 (Foss, Denmark) and physical properties were determined with a Seven Multi pHmeter (Mettler Toledo, Switzerland) and Cryostar 1 (Funke Gerber, Germany). Hygienic quality was determined with Bactoscan FT 50 (Foss, Denmark) and Fossomatic Minor (Foss, Denmark). Calcium concentration was determined by inductively coupled plasma-mass spectrometry, ICP-MS (Shimadzu, Japan). Milk coagulation properties were determined with a lactodynamograph (MA.PE SYSTEM, Italy). The highest average casein content (g/100 g) was determined in ovine (4.76), bovine (2.77), and caprine milk (2.42). The average ionometric acidity (pH) of the bovine milk was higher (6.55) than caprine (6.40) and ovine milk (6.42). Different calcium concentrations (mg/kg) in bovine (1501.11), caprine (1387.65), and ovine milk (2271.43) were determined. The conclusion based on the results was that calcium concentration, casein content, and ionometric acidity had a significant effect (P<0.05) on milk coagulation properties.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija

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