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Pregled bibliografske jedinice broj: 487253

The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt

Zamberlin, Šimun; Pogačić, Tomislav; Mahnet, Stjepan; Golem, Željka; Havranek, Jasmina; Samaržija, Dubravka
The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt // International journal of dairy technology, 63 (2010), 4; 587-592 doi:10.1111/j.1471-0307.2010.00614.x (međunarodna recenzija, članak, znanstveni)

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Naslov
The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt

Autori
Zamberlin, Šimun ; Pogačić, Tomislav ; Mahnet, Stjepan ; Golem, Željka ; Havranek, Jasmina ; Samaržija, Dubravka

Izvornik
International journal of dairy technology (1364-727X) 63 (2010), 4; 587-592

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
ovine milk; heat treatment; yoghurt; whey proteins; casein; yoghurt culture

Sažetak
The aim of this study was to investigate the effect of heat treatment of ovine milk at 60ºC/5 minutes and 90ºC/5 minutes (control group) on the compositional and sensory properties of set yoghurt (n = 40). The concentration of apparent casein and total whey protein were significantly higher while sensory properties (except consistency) were not significantly different from the yoghurts in control group (p<0.05). The results showed that ovine set yoghurt produced by heat treatment at low temperature possessed higher amount of preserved inherent functional and nutritional properties of milk than yoghurt produced by heat treatment at high temperature.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA

Projekti:
178-1782128-2121 - Tehnološki parametri proizvodnje tradicijskih sireva u funkciji njihove zaštite (Kalit, Samir, MZOS ) ( CroRIS)
178-1782128-2124 - Funkcionalni mliječni proizvodi od ovčjeg mlijeka (Samaržija, Dubravka, MZOS ) ( CroRIS)
178-1782128-2127 - Elementi ekološke proizvodnje i analitičke metode za dokazivanje izvornosti sira (Havranek, Jasmina, MZOS ) ( CroRIS)

Ustanove:
Agronomski fakultet, Zagreb

Profili:

Avatar Url Šimun Zamberlin (autor)

Avatar Url Dubravka Samaržija (autor)

Avatar Url Jasmina Havranek (autor)

Avatar Url Tomislav Pogačić (autor)

Poveznice na cjeloviti tekst rada:

doi onlinelibrary.wiley.com

Citiraj ovu publikaciju:

Zamberlin, Šimun; Pogačić, Tomislav; Mahnet, Stjepan; Golem, Željka; Havranek, Jasmina; Samaržija, Dubravka
The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt // International journal of dairy technology, 63 (2010), 4; 587-592 doi:10.1111/j.1471-0307.2010.00614.x (međunarodna recenzija, članak, znanstveni)
Zamberlin, Š., Pogačić, T., Mahnet, S., Golem, Ž., Havranek, J. & Samaržija, D. (2010) The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt. International journal of dairy technology, 63 (4), 587-592 doi:10.1111/j.1471-0307.2010.00614.x.
@article{article, author = {Zamberlin, \v{S}imun and Poga\v{c}i\'{c}, Tomislav and Mahnet, Stjepan and Golem, \v{Z}eljka and Havranek, Jasmina and Samar\v{z}ija, Dubravka}, year = {2010}, pages = {587-592}, DOI = {10.1111/j.1471-0307.2010.00614.x}, keywords = {ovine milk, heat treatment, yoghurt, whey proteins, casein, yoghurt culture}, journal = {International journal of dairy technology}, doi = {10.1111/j.1471-0307.2010.00614.x}, volume = {63}, number = {4}, issn = {1364-727X}, title = {The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt}, keyword = {ovine milk, heat treatment, yoghurt, whey proteins, casein, yoghurt culture} }
@article{article, author = {Zamberlin, \v{S}imun and Poga\v{c}i\'{c}, Tomislav and Mahnet, Stjepan and Golem, \v{Z}eljka and Havranek, Jasmina and Samar\v{z}ija, Dubravka}, year = {2010}, pages = {587-592}, DOI = {10.1111/j.1471-0307.2010.00614.x}, keywords = {ovine milk, heat treatment, yoghurt, whey proteins, casein, yoghurt culture}, journal = {International journal of dairy technology}, doi = {10.1111/j.1471-0307.2010.00614.x}, volume = {63}, number = {4}, issn = {1364-727X}, title = {The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt}, keyword = {ovine milk, heat treatment, yoghurt, whey proteins, casein, yoghurt culture} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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