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Open AccessArticle

Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk

1
Department for Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia
2
Department for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia
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Department for Mathematics and Physics, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia
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Institute of Technical Sciences of Serbian Academy of Sciences and Arts, Knez Mihailova 35/IV, 11000 Belgrade, Serbia
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Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia
*
Author to whom correspondence should be addressed.
Foods 2020, 9(3), 283; https://doi.org/10.3390/foods9030283
Received: 7 February 2020 / Revised: 27 February 2020 / Accepted: 28 February 2020 / Published: 4 March 2020
(This article belongs to the Section Dairy)
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. View Full-Text
Keywords: goat milk; rheology; microstructure; heat treatment; curd yield goat milk; rheology; microstructure; heat treatment; curd yield
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MDPI and ACS Style

Miloradovic, Z.; Kljajevic, N.; Miocinovic, J.; Levic, S.; Pavlovic, V.B.; Blažić, M.; Pudja, P. Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. Foods 2020, 9, 283. https://doi.org/10.3390/foods9030283

AMA Style

Miloradovic Z, Kljajevic N, Miocinovic J, Levic S, Pavlovic VB, Blažić M, Pudja P. Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. Foods. 2020; 9(3):283. https://doi.org/10.3390/foods9030283

Chicago/Turabian Style

Miloradovic, Zorana; Kljajevic, Nemanja; Miocinovic, Jelena; Levic, Steva; Pavlovic, Vladimir B.; Blažić, Marijana; Pudja, Predrag. 2020. "Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk" Foods 9, no. 3: 283. https://doi.org/10.3390/foods9030283

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