Hrvatska znanstvena bibliografija (CROSBI)



Pregled bibliografske jedinice broj: 487253

Časopis

Autori: Zamberlin, Šimun; Pogačić, Tomislav; Mahnet, Stjepan; Golem, Željka; Havranek, Jasmina; Samaržija, Dubravka
Naslov: The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt
( The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt )
Izvornik: International journal of dairy technology (1364-727X) 63 (2010), 4; 587-592
Vrsta rada: članak
Ključne riječi: ovine milk; heat treatment; yoghurt; whey proteins; casein; yoghurt culture
( ovine milk; heat treatment; yoghurt; whey proteins; casein; yoghurt culture )
Sažetak:
The aim of this study was to investigate the effect of heat treatment of ovine milk at 60ºC/5 minutes and 90ºC/5 minutes (control group) on the compositional and sensory properties of set yoghurt (n = 40). The concentration of apparent casein and total whey protein were significantly higher while sensory properties (except consistency) were not significantly different from the yoghurts in control group (p<0.05). The results showed that ovine set yoghurt produced by heat treatment at low temperature possessed higher amount of preserved inherent functional and nutritional properties of milk than yoghurt produced by heat treatment at high temperature.
Projekt / tema: 178-1782128-2121, 178-1782128-2127, 178-1782128-2124
Izvorni jezik: eng
Rad je indeksiran u
bazama podataka:
Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Poljoprivreda (agronomija),Prehrambena tehnologija
URL Internet adrese: http://onlinelibrary.wiley.com/doi/10.1111/j.1471-0307.2010.00614.x/abstract
Broj citata:
Altmetric:
DOI: 10.1111/j.1471-0307.2010.00614.x
URL cjelovitog teksta:
Google Scholar: The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt
Upisao u CROSBI: szamberlin@agr.hr (szamberlin@agr.hr), 20. Lis. 2010. u 13:38 sati