Uticaj dodatih koncentrata proteina mleka i ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka
Effect of added milk protein concentrates and ultrasonic treatment on the characteristics of set-style yogurt made from goat milk
Author
Vučić, Tanja R.
Mentor
Jovanović, Snežana
Committee members
Maćej, OgnjenMilanović, Spasenija
Ralević, Nebojša

Šobajić, Slađana

Metadata
Show full item recordAbstract
Fermentisani mlečni proizvodi predstavljaju veoma raznovrsnu grupu proizvoda.
Zbog dobrih senzornih osobina, lake svarljivosti i odgovarajućih dijetetskih svojstava,
proizvodnja i potrošnja ove grupe proizvoda je poslednjih godina u velikom porastu.
Takođe, zbog veće nutritivne vrednosti i terapeutskih svojstava potrošnja kozijeg mleka
i proizvoda od kozijeg mleka u poslednjim godinama raste. Međutim, specifičan
proteinski sastav i puferni kapacitet kozijeg mleka utiču na produženo vreme
fermentacije i lošiju strukturu čvrstog jogurta. Kako bi se dobio čvrsti jogurt od kozijeg
mleka zadovoljavajućih reoloških karakteristika, neophodno je povećati sadržaj suve
materije bez masti što se najčešće postiže dodatkom obranog mleka u prahu,
koncentrata proteina surutke, koncentrata proteina mleka, različitih stabilizatora i
upotrebom starter kultura koje proizvode egzopolisaharide.
Ultrazvuk je jedna od novih metoda koja se može koristiti u različitim procesima
u industriji mleka. Ultrazvuk vi...soke snage se primenjuje kao pomoć kod membranskih
procesa, za uništavanje mikroorganizama, homogenizaciju mleka, poboljšavanje
teksture mlečnih proizvoda, poboljšavanje funkcionalnih i tehnoloških karakteristika
proteina itd.
Program istraživanja u okviru ove doktorske disertacije bio je usmeren na
ispitivanje primene koncentrata proteina surutke (KPS) i izolata proteina mleka (IPM),
kao i ultrazvučnog tretmana snage 200 W i 400 W na karakteristike čvrstog jogurta od
kozijeg mleka...
Fermented dairy products are a very diverse group of products. Due to good
sensory properties, digestibility and appropriate dietary properties, production and
consumption of these products in recent years have been increasing. Also, due to the
higher nutritional value and therapeutic properties the consumption of goat milk and
goat milk products in recent years to grow. However, the specific protein composition
and buffering capacity of goat milk are the main reason for prolonged fermentation and
weak structure of yogurt. In order to obtain yogurt from goat milk that has satisfactory
rheological characteristics, it is necessary to increase solids non-fat content, which is
usually achieved by the addition of skim milk powder, whey protein concentrates, milk
protein concentrates, various stabilizers and use of starter cultures that produce
exopolysaccharides.
Ultrasound is one of the new methods which can be used in various processes in
the dairy industry. High-power ultrasound is used ...as an aid in membrane processes, for
the destruction of microorganisms, homogenization of milk, and also to improve the
texture of dairy products, functional and technological properties of the proteins, etc.
Research program in the scope of this dissertation was focused on investigating
the possibility of application of whey protein concentrates (WPC) and milk protein
isolates (MPI) and ultrasonic treatment with power output of 200 W and 400 W on the
characteristics of yogurt made from goat milk.
Combining different content of WPC/MPI and ultrasonic treatment 15 variants
of milk were obtained in order to produce set type yogurt...