The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt

International Journal of Dairy Technology

Volumn 63, Issue 4, 2010, Pages 587-592

  Zamberlin, Šimun ^a   PogačIć, Tomislav ^a   Mahnet, Stjepan ^b   Golem, Željka ^b   Havranek, Jasmina ^a   SamarŽIja, Dubravka ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Dukat dairy industry (Lactalis Group)   (Croatia)

Author keywords

Casein; Heat treatment; Ovine milk; Whey proteins; Yoghurt; Yoghurt culture

Indexed keywords

OVIS;

EID: 77958607513     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00614.x     Document Type: Article

References (31)

1. Amatayakul T, Sherkat F and Shah N P (2006) Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. ternational Journal of Dairy Technology 59 216-221.
2. Anifantakis E M (1986) Comparison of the physico-chemical properties of ewe's and cow's milk. Bulletin of the ternational Dairy Federation No. 202/11986 42-53.
3. Barrantes E, Tamime A Y and Sword A M (1994) Production of low calorie yogurt using skim milk powder and fat-substitute 3. Microbiological and organoleptic qualities. Milchwissenschaft 49 205-208.
4. Birrollo G A, Reinheimer J A and Vinderola C G (2000) Viability of lactic acid microflora in different types of yogurt. Food Research ternational 33 799-805.
5. Bonczar G, Wszolek M and Siuta A (2002) The effects of certain factors on the properties of yogurt made from ovine milk. Food Chemistry 79 85-91.
6. Chatterton D E W, Smithers G, Roupas P and Brodkorb A (2006) Bioactivity of β-lactoglobulin and α-lactalbumin-Technological implications for processing. ternational Dairy Journal 16 1229-1240.
7. Codex Alimentarius Commission (2003) Codex standard for fermented milks. Codex Standard No. 243. Available at: <> Accesed 15 Oct 2008.
8. Dave R I and Shah N P (1997) Viability of yogurt and probiotic bacteria in yogurts made from commercial starter cultures. ternational Dairy Journal 7 31-41.
9. El-Zahar K, Chobert J M, Dalgalarrondo M, Sitohy M and Haertle T (2003) Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage. Nahrung/Food 47 199-206.
10. El-Zahar K, Chobert J M, Dalgalarrondo M, Sitohy M and Haertle T (2004) Proteolysis of ewe's caseins and whey proteins during fermentation of yogurt and storage. Effect of the starter used. Journal of Food Biochemistry 28 319-335.
11. European Commission (1992) Council Directive 92/46 /EEC. Available at <> Accessed 15 Oct 2008.
12. Evrendilek G A (2007) Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics. ternational Journal of Dairy Technology 60 118-122.
13. Fox F P (1981) Heat-induced changes in milk preceding coagulation. Journal of Dairy Science 64 2127-2137.
14. Guler-Akin M B (2005) The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ovine milk. ternational Journal of Dairy Technology 58 174-179.
15. ISO (1999) Whole milk-Determination of milk fat, protein and lactose content - guidance on the operation of mid-infrared instruments. ternational Organisation for Standardisation No. 9622, 1st edn. Geneva: ISO copyright office.
16. ISO (2001a) Milk-Determination of nitrogen content - Part 2: Block-digestion method (Macro method). ternational Organisation for Standardisation No. 8968-2, 1st edn. Geneva: ISO copyright office.
17. ISO (2001b) Milk-Determination of nitrogen content - Part 5: Determination of protein-nitrogen content. ternational Organisation for Standardisation No. 8968-5, 1st edn. Geneva: ISO copyright office.
18. ISO (2003) Yogurt-Enumeration of characteristic microorganisms-Colony-count technique at 37 degrees C. ternational Organisation for Standardisation No. 7889, 1st edn. Geneva: ISO copyright office.
19. ISO (2004) Milk-Determination of casein-nitrogen content - Part 2: Direct method. ternational Organisation for Standardisation No. 17997-2, 1st edn. Geneva: ISO copyright office.
20. MacDonald F and Sutherland A D (1993) Effect of heat treatment on Listeria monocytogenes and Gram-negative bacteria in sheep, cow and goat milks. Journal of Applied Bacteriology 75 336-343.
21. Niznikovski R (1992) The effect of crossbreeding of sheep of the Polish Corriedall breed with the East Friesian milk sheep on chosen commercial characteristics of their progeny. II Milk production. Annals of Warsaw Agricultural University, SGGW, AR, Animal Science 27 43-46.
22. Park Y W, Juárez M, Ramos M and Haenlein G F W (2007) Physico-chemical characteristics of goat and sheep milk. Small Ruminant Research 68 88-113.
23. Raynal-Ljutovac K, Park Y W, Gaucheron F and Bouhallab S (2007) Heat stability and enzymatic modifications of goat and sheep milk. Small Ruminant Research 68 207-220.
24. Raynal-Ljutovac K, Lagriffoul G, Paccard P, Guillet I and Chilliard Y (2008) Composition of goat and sheep milk products: an update. Small Ruminant Research 79 57-72.
25. Sabadoš D (1996a) Kontrola i ocjenjivanje kakvoće mlijeka i mliječnih proizvoda, 2nd edn, pp 70-71. Zagreb: Hrvatsko mljekarsko društvo.
26. Sabadoš D (1996b) Kontrola i ocjenjivanje kakvoće mlijeka i mliječnih proizvoda, 2nd edn, pp 168-169. Zagreb: Hrvatsko mljekarsko društvo.
27. Tabasco R, Paarup T, Janer C, Peláez C and Requena T (2007) Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk. ternational Dairy Journal 17 1107-1114.
28. Tamime A Y and Robinson R K (2007) Yogurt Science and Technology, 3rd edn, pp 71. Cambridge: Woodhead Publishing Ltd.
29. Tamime A Y, Bruce J and Muir D D (1993) Ovine milk. 4. Seasonal changes in microbiological quality of raw milk and yogurt. Milchwissenschaft 48 560-563.
30. Tratnik Lj (1998) Mlijeko-tehnologija, biokemija i mikrobiologija, pp 164. Zagreb: Hrvatska mljekarska udruga.
31. Vasbinder A J, Alting A C and De Kruif K G (2003) Quantification of heat-induced casein-whey protein interactions in milk and its relation to gelation kinetics. Colloids and Surfaces B: Biointerfaces 31 115-123.