메뉴 건너뛰기




Volumn 165, Issue , 2014, Pages 167-174

Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat's milk

Author keywords

Coagulation properties; Goat milk; Rennet; Ultrasound

Indexed keywords

GELATION; TRANSMISSION ELECTRON MICROSCOPY; ULTRASONICS;

EID: 84902347857     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.081     Document Type: Article
Times cited : (106)

References (39)
  • 1
    • 33846797580 scopus 로고
    • Curd tension of milk from some mammals in comparison to some infant milk powder
    • A.E. Abou-Dawood, and S. El-Sawaf Curd tension of milk from some mammals in comparison to some infant milk powder Egyptian Journal of Dairy Science 5 1977 129 133
    • (1977) Egyptian Journal of Dairy Science , vol.5 , pp. 129-133
    • Abou-Dawood, A.E.1    El-Sawaf, S.2
  • 2
    • 0001430290 scopus 로고    scopus 로고
    • Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk
    • S.G. Anema, and A.B. McKenna Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk Journal of Agricultural and Food Chemistry 44 1996 422 428 (Pubitemid 126469444)
    • (1996) Journal of Agricultural and Food Chemistry , vol.44 , Issue.2 , pp. 422-428
    • Anema, S.G.1    McKenna, A.B.2
  • 3
    • 84875545096 scopus 로고    scopus 로고
    • Influence of fat replacement by insulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels
    • O. Arango, A.J. Trujillo, and M. Castillo Influence of fat replacement by insulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels Journal of Dairy Science 96 2013 1984 1996
    • (2013) Journal of Dairy Science , vol.96 , pp. 1984-1996
    • Arango, O.1    Trujillo, A.J.2    Castillo, M.3
  • 4
    • 84862187449 scopus 로고    scopus 로고
    • Transglutaminase treatment to improve physical properties of acid gels from enriched goat milk
    • A.I. Ardelean, C. Otto, D. Jaros, and H. Rohm Transglutaminase treatment to improve physical properties of acid gels from enriched goat milk Small Ruminant Research 106 2012 47 53
    • (2012) Small Ruminant Research , vol.106 , pp. 47-53
    • Ardelean, A.I.1    Otto, C.2    Jaros, D.3    Rohm, H.4
  • 5
    • 33749253580 scopus 로고    scopus 로고
    • Effect of sodium chloride and pH on the rennet coagulation and gel firmness
    • DOI 10.1016/j.lwt.2005.10.007, PII S0023643805002379
    • S. Awad Effect of sodium chloride and pH on the rennet coagulation and gel firmness Food Science and Technology 40 2007 220 224 (Pubitemid 44486261)
    • (2007) LWT - Food Science and Technology , vol.40 , Issue.2 , pp. 220-224
    • Awad, S.1
  • 6
    • 84882920773 scopus 로고    scopus 로고
    • Protein, casein, and micellar salts in milk: Current content and historical perspectives
    • E. Bijl, H.J.F.V. Valenberg, T. Huppertz, and A.C.M.V. Hooijdonk Protein, casein, and micellar salts in milk: Current content and historical perspectives Journal of Dairy Science 96 2013 5455 5464
    • (2013) Journal of Dairy Science , vol.96 , pp. 5455-5464
    • Bijl, E.1    Valenberg, H.J.F.V.2    Huppertz, T.3    Hooijdonk, A.C.M.V.4
  • 7
    • 84865719949 scopus 로고    scopus 로고
    • Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan
    • C. Blecker, M.H. Jiwan, and R. Karoui Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan Food Chemistry 135 2012 1809 1817
    • (2012) Food Chemistry , vol.135 , pp. 1809-1817
    • Blecker, C.1    Jiwan, M.H.2    Karoui, R.3
  • 8
    • 0034242426 scopus 로고    scopus 로고
    • Some factors influencing the syneresis of bovine, ovine, and caprine milks
    • M.M. Calvo, and E. Balcones Some factors influencing the syneresis of bovine, ovine, and caprine milks Journal of Dairy Science 83 2000 1733 1739
    • (2000) Journal of Dairy Science , vol.83 , pp. 1733-1739
    • Calvo, M.M.1    Balcones, E.2
  • 10
    • 84987367516 scopus 로고
    • Reaction kinetics of the denaturation of whey proteins in milk
    • F. Dannenberg, and H.G. Kessler Reaction kinetics of the denaturation of whey proteins in milk Journal of Food Science 53 1988 258 263
    • (1988) Journal of Food Science , vol.53 , pp. 258-263
    • Dannenberg, F.1    Kessler, H.G.2
  • 12
    • 79960055618 scopus 로고    scopus 로고
    • Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method
    • P.D. Frederiksen, M. Hammershøj, M. Bakman, P.N. Andersen, J.B. Andersen, and K.B. Qvist et al. Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method Dairy Science and Technology 91 2011 309 321
    • (2011) Dairy Science and Technology , vol.91 , pp. 309-321
    • Frederiksen, P.D.1    Hammershøj, M.2    Bakman, M.3    Andersen, P.N.4    Andersen, J.B.5    Qvist, K.B.6
  • 13
    • 84902348948 scopus 로고
    • Physicochemical properties of goat milk proteins
    • M.R. Guo Physicochemical properties of goat milk proteins China Dairy Industry 14 1986 1971 1976
    • (1986) China Dairy Industry , vol.14 , pp. 1971-1976
    • Guo, M.R.1
  • 14
    • 1642445492 scopus 로고    scopus 로고
    • Goat milk in human nutrition
    • DOI 10.1016/j.smallrumres.2003.08.010
    • G.F.W. Haenlein Goat milk in human nutrition Small Ruminant Research 51 2004 155 163 (Pubitemid 38106172)
    • (2004) Small Ruminant Research , vol.51 , Issue.2 , pp. 155-163
    • Haenlein, G.F.W.1
  • 15
    • 33645121115 scopus 로고    scopus 로고
    • The effect of supplementing goats milk with whey protein concentrate on textural properties of set-type yoghurt
    • A.M. Herrero, and T. Requena The effect of supplementing goats milk with whey protein concentrate on textural properties of set-type yoghurt International Journal of Food Science and Technology 41 2006 87 92
    • (2006) International Journal of Food Science and Technology , vol.41 , pp. 87-92
    • Herrero, A.M.1    Requena, T.2
  • 16
    • 34247638642 scopus 로고    scopus 로고
    • Rennet-induced coagulation of milk
    • P.F. Fox, P.L.H. McSweeney, T.M. Coagan, T. Guinee, Elsevier Oxford
    • D.S. Horne, and J. Banks Rennet-induced coagulation of milk P.F. Fox, P.L.H. McSweeney, T.M. Coagan, T. Guinee, Cheese: Chemistry, physics and microbiology 2004 Elsevier Oxford 47 70
    • (2004) Cheese: Chemistry, Physics and Microbiology , pp. 47-70
    • Horne, D.S.1    Banks, J.2
  • 18
    • 0041130948 scopus 로고
    • Factors affecting whey drainage rate of renneted skim milk gels: A kinetic approach
    • M. Kaytanli, Y.K. Erdem, and I.M. Tamer Factors affecting whey drainage rate of renneted skim milk gels: A kinetic approach Egyptian Journal of Dairy Science 21 1993 185 191
    • (1993) Egyptian Journal of Dairy Science , vol.21 , pp. 185-191
    • Kaytanli, M.1    Erdem, Y.K.2    Tamer, I.M.3
  • 19
    • 79953222547 scopus 로고    scopus 로고
    • Graininess and roughness of stirred yoghurt made with goat's, cow's or a mixture of goat's and cow's milk
    • A. Kücükcetin, M. Demir, A. Asci, and E.M. Comak Graininess and roughness of stirred yoghurt made with goat's, cow's or a mixture of goat's and cow's milk Small Ruminant Research 96 2011 173 177
    • (2011) Small Ruminant Research , vol.96 , pp. 173-177
    • Kücükcetin, A.1    Demir, M.2    Asci, A.3    Comak, E.M.4
  • 20
    • 84883556744 scopus 로고    scopus 로고
    • Innovative yoghurts: Novel processing technologies for improving acid milk gel texture
    • S.M. Loveday, A. Sarkar, and H. Singh Innovative yoghurts: Novel processing technologies for improving acid milk gel texture Trends in Food Science and Technology 33 2013 5 20
    • (2013) Trends in Food Science and Technology , vol.33 , pp. 5-20
    • Loveday, S.M.1    Sarkar, A.2    Singh, H.3
  • 21
    • 0034871048 scopus 로고    scopus 로고
    • Effect of heat treatment on the physical properties of milk gels made with both rennet and acid
    • DOI 10.1016/S0958-6946(01)00081-4, PII S0958694601000814
    • J.A. Lucey, M. Tamehaba, H. Singh, and P.A. Munro Effect of heat treatment on the physical properties of milk gels made with both rennet and acid International Dairy Journal 11 2001 559 565 (Pubitemid 32752196)
    • (2001) International Dairy Journal , vol.11 , Issue.4-7 , pp. 559-565
    • Lucey, J.A.1    Tamehana, M.2    Singh, H.3    Munro, P.A.4
  • 23
    • 3242663096 scopus 로고    scopus 로고
    • Development of a fermented goat's milk containing probiotic bacteria
    • DOI 10.1016/S0958-6946(03)00117-1
    • A.B. Martín-Diana, C. Janer, C. Peláez, and T. Requena Development of a fermented goat's milk containing probiotic bacteria International Dairy Journal 13 2003 827 833 (Pubitemid 37274448)
    • (2003) International Dairy Journal , vol.13 , Issue.10 , pp. 827-833
    • Martin-Diana, A.B.1    Janer, C.2    Pelaez, C.3    Requena, T.4
  • 24
    • 30844436371 scopus 로고    scopus 로고
    • Cheeses made from ewes' and goats' milk
    • P.F. Fox, P.L.H. McSweeney, T.M. Coagan, T. Guinee, 3rd ed. Major cheese groups Elsevier Academic Press London, UK
    • M. Medina, and M. Nuñez Cheeses made from ewes' and goats' milk P.F. Fox, P.L.H. McSweeney, T.M. Coagan, T. Guinee, Cheese: Chemistry, physics and microbiology 3rd ed. Major cheese groups Vol. 2 2004 Elsevier Academic Press London, UK 279 299
    • (2004) Cheese: Chemistry, Physics and Microbiology , vol.2 , pp. 279-299
    • Medina, M.1    Nuñez, M.2
  • 26
    • 0033552120 scopus 로고    scopus 로고
    • TURBISCAN MA 2000: Multiple light scattering measurement for concentrated emulsion and suspension instability analysis
    • O. Mengual, G. Meunier, I. Cayre, K. Puech, and P. Snabre TURBISCAN MA 2000: Multiple light scattering measurement for concentrated emulsion and suspension instability analysis Talanta 50 1999 445 456
    • (1999) Talanta , vol.50 , pp. 445-456
    • Mengual, O.1    Meunier, G.2    Cayre, I.3    Puech, K.4    Snabre, P.5
  • 27
    • 78049426068 scopus 로고    scopus 로고
    • Effect of ultrasonication on the properties of skim milk used in the formation of acid gels
    • N.H.A. Nguyen, and S.G. Anema Effect of ultrasonication on the properties of skim milk used in the formation of acid gels Innovative Food Science and Emerging Technologies 11 2010 616 622
    • (2010) Innovative Food Science and Emerging Technologies , vol.11 , pp. 616-622
    • Nguyen, N.H.A.1    Anema, S.G.2
  • 28
    • 0033862079 scopus 로고    scopus 로고
    • Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk
    • DOI 10.1016/S0963-9969(00)00110-1, PII S0963996900001101
    • P.K. Pandey, H.S. Ramaswamy, and D.S. Gelais Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk Food Research International 33 2000 655 663 (Pubitemid 30613400)
    • (2000) Food Research International , vol.33 , Issue.8 , pp. 655-663
    • Pandey, P.K.1    Ramaswamy, H.S.2    St-Gelais, D.3
  • 29
    • 0001166652 scopus 로고
    • Influence of heat treatment of milk on the flow properties of yoghurt
    • E.M. Parnell-Clunies, Y. Kakuda, and J.M. Deman Influence of heat treatment of milk on the flow properties of yoghurt Journal of Food Science 51 1986 1459 1462
    • (1986) Journal of Food Science , vol.51 , pp. 1459-1462
    • Parnell-Clunies, E.M.1    Kakuda, Y.2    Deman, J.M.3
  • 30
    • 84902332520 scopus 로고
    • Physico-chemical properties of goat milk in relation to processing characteristics
    • Invited papers
    • Remeuf, F. (1992). Physico-chemical properties of goat milk in relation to processing characteristics. In V International conference on goats: March 1992 pre conference proceedings: Invited papers. Part 2 (Vol. 2, pp. 374-381).
    • (1992) V International Conference on Goats: March 1992 Pre Conference Proceedings , vol.2 , Issue.PART 2 , pp. 374-381
    • Remeuf, F.1
  • 31
    • 0142126942 scopus 로고
    • Relationship between the physico-chemical characteristics of goat's milk and its rennetability
    • F. Remeuf, and L. Lenoir Relationship between the physico-chemical characteristics of goat's milk and its rennetability International Dairy Bull 202 1986 68
    • (1986) International Dairy Bull , vol.202 , pp. 68
    • Remeuf, F.1    Lenoir, L.2
  • 32
    • 0000611538 scopus 로고
    • Etude des relations entre les caractéristiques physico-chimiques des laits de chèvre et leur aptitude à la coagulation par la présure
    • F. Remeuf, J. Lenoir, and C. Duby Etude des relations entre les caractéristiques physico-chimiques des laits de chèvre et leur aptitude à la coagulation par la présure Lait 69 1989 499 518
    • (1989) Lait , vol.69 , pp. 499-518
    • Remeuf, F.1    Lenoir, J.2    Duby, C.3
  • 33
    • 59649119443 scopus 로고    scopus 로고
    • The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation
    • J. Riener, F. Noci, D.A. Cronin, D.J. Morgan, and J.G. Lyng The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation Food Chemistry 114 2009 905 911
    • (2009) Food Chemistry , vol.114 , pp. 905-911
    • Riener, J.1    Noci, F.2    Cronin, D.A.3    Morgan, D.J.4    Lyng, J.G.5
  • 34
    • 29244449353 scopus 로고    scopus 로고
    • Effect of preheat treatment on the transglutaminase-catalyzed cross-linking of goat milk proteins
    • DOI 10.1016/j.procbio.2005.07.009, PII S1359511305003144
    • J.M. Rodriguez-Nogales Effect of preheat treatment on the transglutaminase-catalyzed cross-linking of goat milk Proteins Process Biochemistry 41 2006 430 437 (Pubitemid 41827277)
    • (2006) Process Biochemistry , vol.41 , Issue.2 , pp. 430-437
    • Rodriguez-Nogales, J.M.1
  • 35
    • 0043246480 scopus 로고    scopus 로고
    • Some properties of set yoghurt made from caprine milk and bovine-caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder
    • DOI 10.1046/j.1471-0307.2003.00101.x
    • H. Uysal, S. Kilic, G. Kavas, N. Akbulut, and H. Kesenkas Some properties of set yoghurt made from caprine milk and bovine-caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder International Journal of Dairy Technology 56 2003 177 181 (Pubitemid 36917750)
    • (2003) International Journal of Dairy Technology , vol.56 , Issue.3 , pp. 177-181
    • Uysal, H.1    Kilic, S.2    Kavas, G.3    Akbulut, N.4    Kesenkas, H.5
  • 36
    • 0001558145 scopus 로고
    • PH-induced physicochemical changes of casein micelles in milk and their effect on renneting. 1: Effect of acidification on physicochemical properties
    • A.C.M. van Hooydonk, H.G. Hagedoorn, and I.J. Boerrigter PH-induced physicochemical changes of casein micelles in milk and their effect on renneting. 1: Effect of acidification on physicochemical properties Netherlands Milk and Dairy Journal 40 1986 281 296
    • (1986) Netherlands Milk and Dairy Journal , vol.40 , pp. 281-296
    • Van Hooydonk, A.C.M.1    Hagedoorn, H.G.2    Boerrigter, I.J.3
  • 37
    • 50849121408 scopus 로고    scopus 로고
    • Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk
    • M. Vargas, M. Chafer, A. Albors, A. Chiralt, and C. Gonzalez-Martinez Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk International Dairy Journal 18 2008 1146 1152
    • (2008) International Dairy Journal , vol.18 , pp. 1146-1152
    • Vargas, M.1    Chafer, M.2    Albors, A.3    Chiralt, A.4    Gonzalez-Martinez, C.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.