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The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt
Author(s) -
ZAMBERLIN ŠIMUN,
POGAČIĆ TOMISLAV,
MAHNET STJEPAN,
GOLEM ŽELJKA,
HAVRANEK JASMINA,
SAMARŽIJA DUBRAVKA
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00614.x
Subject(s) - food science , casein , chemistry , sensory system , whey protein , biology , neuroscience
The aim of this study was to investigate the effect of heat treatment of ovine milk at 60 °C/5 min and 90 °C/5 min (control group) on the compositional and sensory properties of set yoghurt ( n = 40). The concentration of apparent casein and total whey protein were significantly higher while sensory properties (except consistency) were not significantly different from the yoghurts in control group ( P < 0.05). The results showed that ovine set yoghurt produced by heat treatment at low temperature possessed higher amount of preserved inherent functional and nutritional properties of milk than yoghurt produced by heat treatment at high temperature.