Vedecký časopis - archív

60 2021

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2021

Chen, D. – Cheng, M. – Wang, C. – Shao, X. – Fan, X. – Zhang, X. – Qin, Y.
Comparative study on quality characteristics of yogurt from goats’ milk processed by various heating treatments
Journal of Food and Nutrition Research, 60, 2021, č. 4, s. 363-372

Cunfang Wang, State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., 200436 Shanghai, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd, Changqing District, 250353 Jinan, China. E-mail: cunfangwang@163.com

Received 9 October 2021; 1st revised 19 November 2021; accepted 26 November 2021; published online 7 December 2021.

Súhrn: This study investigated the effects of various heating processes on the quality of goats’ yogurt. The degree of goats’ milk protein denaturation increased significantly with increasing the heating temperature and time (P < 0.05). alpha-Lactalbumin (α-LA) and beta-lactoglobulin (β-LG) showed a similar change trend in 5 samples after heat treatment, as did alpha-casein (α-CN) and beta-casein (β-CN), but that of kappa-casein (κ-CN) was different. In general, yogurt heated at 85 ± 1 °C for 15 s or at 120 ± 1 °C for 4 s showed good water holding capacity and rheological properties, and the gel network microstructure had a more compact, greater degree of crosslinking and smaller voids. Thus, milk heat-treated at 85 ± 1 °C for 15 s or at 120 ± 1 °C for 4 s had better indicator parameters than other groups.

Kľúčové slová: goats' milk, yogurt, heat treatment, rheological properties

Na stiahnutie:
  jfnr202139-2021-4-p363-372-chen.pdf (PDF, 2.67 Mb, 94x)