Effect of sheep's milk composition on strength and syneresis of rennet-induced milk gel during lactation
This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation. Casein, fat and total solids content, as well as ionic calcium mass fraction significantly (p<0.05) increased during lactation. As lactation progressed, mil...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065328/Details |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 3 ; str. 426-433 |
| Glavni autori: | Rako, Ante, agronom (Author), Tudor Kalit, Milna, Kalit, Samir |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.03.19.6218 Hrčak Food technology and biotechnology (Online) |
| LEADER | 03376naa a22003854i 4500 | ||
|---|---|---|---|
| 001 | NSK01001065328 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20200714140253.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 200603s2019 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.57.03.19.6218 | |
| 035 | |a (HR-ZaNSK)001065328 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng |b hrv | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Rako, Ante, |c agronom |4 aut | |
| 245 | 1 | 0 | |a Effect of sheep's milk composition on strength and syneresis of rennet-induced milk gel during lactation |h [Elektronička građa] / |c Ante Rako, Milna Tudor Kalit, Samir Kalit. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 30 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation. Casein, fat and total solids content, as well as ionic calcium mass fraction significantly (p<0.05) increased during lactation. As lactation progressed, milk formed firmer gel with higher syneresis ability. Increasing casein to fat ratio in sheep’s milk significantly increased (p<0.05) gel strength and syneresis. On the other hand, gel strength and syneresis were significantly reduced as a result of increased fat content in sheep’s milk. Ionic calcium mass fraction affected gel strength but not syneresis. Neither gel strength nor syneresis were affected by casein and urea content or by somatic cell count in sheep’s milk. Correlation coefficients between milk components and gel strength, as well as syneresis, were significant (p<0.01, p<0.05) but never higher than 0.35. | ||
| 520 | |a Svrha je rada bila istražiti utjecaj sastava ovčjeg mlijeka na čvrstoću i sinerezu sirnog gruša tijekom laktacije. Udjeli kazeina, mliječne masti i suhe tvari te masene frakcije ionskog kalcija značajno (p<0,05) su se povećale tijekom laktacije. Tijekom laktacije sirni je gruš bio čvršći i imao veću sposobnost sinereze. Povećanjem omjera kazeina i mliječne masti u ovčjem mlijeku bitno (p<0,05) se povećala čvrstoća i sinereza sirnog gruša. Uslijed povećanja udjela mliječne masti u ovčjem mlijeku, bitno (p<0,01, p<0,05) se smanjila čvrstoća i sinereza sirnog gruša. Maseni udjel iona kalcija u ovčjem mlijeku bitno (p<0,05) je utjecao na čvrstoću, ali ne i na sinerezu sirnog gruša. Udjel kazeina, koncentracija uree kao te broj somatskih stanica u ovčjem mlijeku nisu utjecali na čvrstoću i sposobnost sinereze sirnog gruša. Koeficijenti korelacija između sastojaka mlijeka i čvrstoće i sinereze sirnog gruša bili su značajni (p<0,01, p<0,05), ali njihove vrijednosti nisu prelazile 0.35. | ||
| 653 | 0 | |a Ovčje mlijeko |a Laktacija |a Sinereza |a Sirni gruš | |
| 700 | 1 | |a Tudor Kalit, Milna |4 aut | |
| 700 | 1 | |a Kalit, Samir |4 aut | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 57 (2019), 3 ; str. 426-433 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2019 |b B03/19 | ||
| 998 | |b dalo2007 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.57.03.19.6218 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/227297 |y Hrčak |
| 856 | 4 | 0 | |u http://www.ftb.com.hr/images/pdfarticles/2019/July-September/FTB-3-57-426.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |