Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk
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...
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| Format: | Article |
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MDPI AG
2020-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/3/283 |
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| author | Zorana Miloradovic Nemanja Kljajevic Jelena Miocinovic Steva Levic Vladimir B. Pavlovic Marijana Blažić Predrag Pudja |
| author_facet | Zorana Miloradovic Nemanja Kljajevic Jelena Miocinovic Steva Levic Vladimir B. Pavlovic Marijana Blažić Predrag Pudja |
| author_sort | Zorana Miloradovic |
| collection | DOAJ |
| description | 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’) 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. |
| first_indexed | 2024-12-11T22:24:15Z |
| format | Article |
| id | doaj.art-708be266e3ca4bd0be15e92a96ce9b1b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T22:24:15Z |
| publishDate | 2020-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-708be266e3ca4bd0be15e92a96ce9b1b2022-12-22T00:48:21ZengMDPI AGFoods2304-81582020-03-019328310.3390/foods9030283foods9030283Rheology and Microstructures of Rennet Gels From Differently Heated Goat MilkZorana Miloradovic0Nemanja Kljajevic1Jelena Miocinovic2Steva Levic3Vladimir B. Pavlovic4Marijana Blažić5Predrag Pudja6Department for Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaDepartment for Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaDepartment for Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaDepartment for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaDepartment for Mathematics and Physics, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaDepartment of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, CroatiaDepartment for Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaRennet 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’) 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.https://www.mdpi.com/2304-8158/9/3/283goat milkrheologymicrostructureheat treatmentcurd yield |
| spellingShingle | Zorana Miloradovic Nemanja Kljajevic Jelena Miocinovic Steva Levic Vladimir B. Pavlovic Marijana Blažić Predrag Pudja Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk Foods goat milk rheology microstructure heat treatment curd yield |
| title | Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk |
| title_full | Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk |
| title_fullStr | Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk |
| title_full_unstemmed | Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk |
| title_short | Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk |
| title_sort | rheology and microstructures of rennet gels from differently heated goat milk |
| topic | goat milk rheology microstructure heat treatment curd yield |
| url | https://www.mdpi.com/2304-8158/9/3/283 |
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