Effect of heat treatment on the rennet clotting time of goat and cow milk

Alloggio, Vincenzo; Caponio, Francesco; Pasqualone, Antonella; Gomes, Tommaso

doi:10.1016/s0308-8146(00)00065-0

Cited by 20 publications

(20 citation statements)

References 16 publications

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“…12% (w/v) RM was prepared with milli-Q water (Millipore Corporation, Billerica, MA), and agitated (400 rpm) using a stirrer (JJ-1, Guohua Inc., Jiangshu, China) for 30 min at the ambient temperature (20 Ϯ 1C). The FM and RM were heated as described by Alloggio et al (2000) with some modification. One hundred fifty milliliters of each milk sample was added to sterile flask, hermetically sealed.…”

Section: Heat Treatmentsmentioning

confidence: 99%

Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Zhang

2012

Journal of Food Biochemistry

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Flavor and texture of yogurt are highly associated with the consumer acceptability. The volatiles in the headspace of heated milk and yogurt were analyzed to assess the effects of preheat treatment on microbial metabolism. Seventeen and 25 volatiles were found in fresh raw milk and reconstituted milk using Solid Phase Microextraction‐Gas Chromatography‐Mass Spectrometry, while 23 and 31 volatiles were investigated in their yogurt products, respectively. The levels of aldehydes, methyl ketones, alkanes, olefinic aldehydes and ketenes increased in liquid milk with increasing the intensity of heat treatments. Meanwhile, their levels in respective yogurt showed similar changes. 2‐Pentanone, 2,3‐butanedione and 2,3‐pentanedione that were metabolized by starter culture organisms decreased due to increasing the intensity of heat treatments, suggesting that these heat treatments can inhibit the flavor metabolism of organisms. By analyzing the texture profile of yogurt, hardness, adhesiveness and gumminess increased with increasing the intensity of heat treatments; however, little difference was observed between the raw milk samples and the reconstituted milk samples. PRACTICAL APPLICATIONS This study demonstrated the differences in flavor impact compounds and textural properties of yogurt due to the preheat treatment and microbial metabolism. Results explain the source of volatile compounds in yogurt processing. Information on the changes in flavor as affected by heating processes would help in understanding their suitability in yogurt production. The research on flavor metabolism would shed light on the final application of some approaches to improve yogurt such as modification of milk medium, screening of the flavor‐producing bacteria and the processing control of flavor production. Also, the finding could be used in the production of flavoring agent.

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Section: Heat Treatmentsmentioning

confidence: 99%

Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Zhang

2012

Journal of Food Biochemistry

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“…Goat milk also contains higher proportion of fatty acids such as caproic, caprylic and capric, which are partly responsible for the unique flavor of fresh goat milk and its products [1]. In addition, the clotting behavior of goat milk was also different from cow milk [2]. In term of causing allergy, goat milk has been reported to have less allergenicity than cow milk [3].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk

Sumarmono

Sulistyowati

Soenarto

2015

Procedia Food Science

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The objective of the study was to characterize the fatty acids profiles of goat milk and its fermented products i.e. yogurt and concentrated yogurt. Fresh milk from Peranakan Etawah goats was collected directly from local goat farmers, and processed into stirred-type fresh yogurt. The yogurt was then further processed into concentrated yogurt using Berge method. A total of 26 fatty acids were detected in milk, yogurt and concentrated yogurt, comprised of both saturated and unsaturated fatty acids. The oleic acid, stearic acid and palmitic acid were the major fatty acids found in fresh milk, yogurt and concentrated yogurt. There were changes in the profiles of individual fatty acids during processing of fresh goat milk into yogurt and concentrated yogurt.

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“…The heat treatment applied to milk involves change in its physical and chemical properties such as whey protein, denaturation, and subsequent complex formation with j-casein and decrease in the soluble calcium amount (Allogio, Caponio, Pasqualone, & Gomes, 2000;Candioti, Meinardi, & Zalazar, 2004;Macej, Jovanovic, & Denin Djurdjevic, 2002;Singh & Waungana, 2001;Vasbinder, Rollema, & de Kruif, 2003). The interaction involves thiol-disulphide bond interchange reactions between the free thiol-disulphide and the denatured whey proteins, especially blactoglobulin and disulphide bond of j-casein (Anema, Lee, & Klostermeyer, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan

2012

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Effect of heat treatment on the rennet clotting time of goat and cow milk

Cited by 20 publications

References 16 publications

Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk

Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan

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