Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk
Nema prikaza
Autori
Kljajević, NemanjaMiloradović, Zorana
Miočinović, Jelena
Pavlović, Vladimir
Tomić, Nikola
Jovanović, Snežana
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Long-term frozen storage of caprine milk is an important way of overcoming seasonal production. White brined cheese, matured for 56 days, was made from frozen-stored caprine milk. Several properties of experimental and control cheese variants were investigated throughout the maturation period: physico-chemical, sensory, proteolytic (by urea-PAGE electrophoresis), texture attributes, microstructure (by scanning electron microscopy). Most of investigated properties were influenced by frozen storage and maturation period, but differences were less pronounced on the 56th day of maturation. Moreover, sensory analysis showed that both cheese variants were well accepted by consumers.
Ključne reči:
caprine milk / frozen storage / microstructure / proteolysis / texture / white brined cheeseIzvor:
International Journal of Dairy Technology, 2023, n/a, n/aIzdavač:
- Wiley
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200042 (Univerzitet u Beogradu, Institut za molekularnu genetiku i genetičko inženjerstvo) (RS-MESTD-inst-2020-200042)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200116 (Univerzitet u Beogradu, Poljoprivredni fakultet) (RS-MESTD-inst-2020-200116)
URI
https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.13042https://imagine.imgge.bg.ac.rs/handle/123456789/2328
Institucija/grupa
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Kljajević, Nemanja AU - Miloradović, Zorana AU - Miočinović, Jelena AU - Pavlović, Vladimir AU - Tomić, Nikola AU - Jovanović, Snežana PY - 2023 UR - https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.13042 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/2328 AB - Long-term frozen storage of caprine milk is an important way of overcoming seasonal production. White brined cheese, matured for 56 days, was made from frozen-stored caprine milk. Several properties of experimental and control cheese variants were investigated throughout the maturation period: physico-chemical, sensory, proteolytic (by urea-PAGE electrophoresis), texture attributes, microstructure (by scanning electron microscopy). Most of investigated properties were influenced by frozen storage and maturation period, but differences were less pronounced on the 56th day of maturation. Moreover, sensory analysis showed that both cheese variants were well accepted by consumers. PB - Wiley T2 - International Journal of Dairy Technology T2 - International Journal of Dairy Technology T1 - Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk IS - n/a VL - n/a DO - 10.1111/1471-0307.13042 ER -
@article{ author = "Kljajević, Nemanja and Miloradović, Zorana and Miočinović, Jelena and Pavlović, Vladimir and Tomić, Nikola and Jovanović, Snežana", year = "2023", abstract = "Long-term frozen storage of caprine milk is an important way of overcoming seasonal production. White brined cheese, matured for 56 days, was made from frozen-stored caprine milk. Several properties of experimental and control cheese variants were investigated throughout the maturation period: physico-chemical, sensory, proteolytic (by urea-PAGE electrophoresis), texture attributes, microstructure (by scanning electron microscopy). Most of investigated properties were influenced by frozen storage and maturation period, but differences were less pronounced on the 56th day of maturation. Moreover, sensory analysis showed that both cheese variants were well accepted by consumers.", publisher = "Wiley", journal = "International Journal of Dairy Technology, International Journal of Dairy Technology", title = "Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk", number = "n/a", volume = "n/a", doi = "10.1111/1471-0307.13042" }
Kljajević, N., Miloradović, Z., Miočinović, J., Pavlović, V., Tomić, N.,& Jovanović, S.. (2023). Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk. in International Journal of Dairy Technology Wiley., n/a(n/a). https://doi.org/10.1111/1471-0307.13042
Kljajević N, Miloradović Z, Miočinović J, Pavlović V, Tomić N, Jovanović S. Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk. in International Journal of Dairy Technology. 2023;n/a(n/a). doi:10.1111/1471-0307.13042 .
Kljajević, Nemanja, Miloradović, Zorana, Miočinović, Jelena, Pavlović, Vladimir, Tomić, Nikola, Jovanović, Snežana, "Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk" in International Journal of Dairy Technology, n/a, no. n/a (2023), https://doi.org/10.1111/1471-0307.13042 . .