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Pregled bibliografske jedinice broj: 854976

The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt

Zamberlin, Šimun; Samaržija, Dubravka
The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt // Food chemistry, 225 (2017), 62-68 doi:10.1016/j.foodchem.2017.01.001 (međunarodna recenzija, članak, znanstveni)

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Naslov
The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt

Autori
Zamberlin, Šimun ; Samaržija, Dubravka

Izvornik
Food chemistry (0308-8146) 225 (2017); 62-68

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

Ključne riječi
Sheep’s milk ; Sheep’s milk yogurt ; Heat treatment of milk ; Probiotic bacteria ; Lactobacillus rhamnosus GG

Sažetak
Classical and probiotic set yogurt were made using non-standard heat treatment of sheep’s milk at 60 °C/5 min. Physico-chemical properties, sensory characteristics, and the viability of bacteria that originated from cultures in classical and probiotic yogurt were analysed during 21 days of storage at 4 °C. For the production of yogurt, a standard yogurt culture and a probiotic strain Lactobacillus rhamnosus GG were used. At the end of storage time of the classical and probiotic yogurt the totals of non-denatured whey proteins were 92.31 and 91.03%. The viability of yogurt culture bacteria and Lactobacillus rhamnosus GG were higher than 106 cfu/g. The total sensory score (maximum – 20) was 18.49 for the classical and 18.53 for the probiotic. In nutritional and functional terms it is possible to produce classical and probiotic sheep’s milk yogurt by using a non-standard temperature of heat treatment with a shelf life of 21 days.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Agronomski fakultet, Zagreb

Profili:

Avatar Url Dubravka Samaržija (autor)

Avatar Url Šimun Zamberlin (autor)

Poveznice na cjeloviti tekst rada:

doi dx.doi.org www.sciencedirect.com

Citiraj ovu publikaciju:

Zamberlin, Šimun; Samaržija, Dubravka
The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt // Food chemistry, 225 (2017), 62-68 doi:10.1016/j.foodchem.2017.01.001 (međunarodna recenzija, članak, znanstveni)
Zamberlin, Š. & Samaržija, D. (2017) The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt. Food chemistry, 225, 62-68 doi:10.1016/j.foodchem.2017.01.001.
@article{article, author = {Zamberlin, \v{S}imun and Samar\v{z}ija, Dubravka}, year = {2017}, pages = {62-68}, DOI = {10.1016/j.foodchem.2017.01.001}, keywords = {Sheep’s milk, Sheep’s milk yogurt, Heat treatment of milk, Probiotic bacteria, Lactobacillus rhamnosus GG}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2017.01.001}, volume = {225}, issn = {0308-8146}, title = {The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt}, keyword = {Sheep’s milk, Sheep’s milk yogurt, Heat treatment of milk, Probiotic bacteria, Lactobacillus rhamnosus GG} }
@article{article, author = {Zamberlin, \v{S}imun and Samar\v{z}ija, Dubravka}, year = {2017}, pages = {62-68}, DOI = {10.1016/j.foodchem.2017.01.001}, keywords = {Sheep’s milk, Sheep’s milk yogurt, Heat treatment of milk, Probiotic bacteria, Lactobacillus rhamnosus GG}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2017.01.001}, volume = {225}, issn = {0308-8146}, title = {The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt}, keyword = {Sheep’s milk, Sheep’s milk yogurt, Heat treatment of milk, Probiotic bacteria, Lactobacillus rhamnosus GG} }

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
  • MEDLINE

Uključenost u ostale bibliografske baze podataka::


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  • CAB Abstracts
  • CA Search (Chemical Abstracts)
  • Chemical Engineering and Biotechnology Abstracts
  • EMBASE (Excerpta Medica)
  • FSTA: Food Science and Technology Abstracts
  • Nutrition Abstracts
  • Publications in Food Microbiology
  • SCISEARCH
  • Science Citation Index
  • Sociedad Iberoamericana de Informacion Scientifica (SIIC) Data Bases
  • Scopus
  • Global Health
  • EMBiology

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