Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk
Corresponding Author
Nemanja V. Kljajevic
Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia
Author for correspondence. E-mail: [email protected]
Contribution: Methodology, Writing - original draft, Investigation, Conceptualization, Formal analysis, Software
Search for more papers by this authorZorana N. Miloradovic
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Contribution: Visualization, Writing - review & editing, Formal analysis, Methodology, Investigation
Search for more papers by this authorJelena B. Miocinovic
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Contribution: Supervision, Writing - review & editing
Search for more papers by this authorVladimir B. Pavlovic
Department for Mathematics and Physics, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Institute of Technical Sciences of Serbian Academy of Sciences and Arts, Knez Mihailova 35/IV, 11000 Belgrade, Serbia
Contribution: Methodology, Formal analysis
Search for more papers by this authorNikola S. Tomic
Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Contribution: Methodology, Writing - review & editing, Formal analysis
Search for more papers by this authorSnezana T. Jovanovic
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Contribution: Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Nemanja V. Kljajevic
Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia
Author for correspondence. E-mail: [email protected]
Contribution: Methodology, Writing - original draft, Investigation, Conceptualization, Formal analysis, Software
Search for more papers by this authorZorana N. Miloradovic
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Contribution: Visualization, Writing - review & editing, Formal analysis, Methodology, Investigation
Search for more papers by this authorJelena B. Miocinovic
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Contribution: Supervision, Writing - review & editing
Search for more papers by this authorVladimir B. Pavlovic
Department for Mathematics and Physics, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Institute of Technical Sciences of Serbian Academy of Sciences and Arts, Knez Mihailova 35/IV, 11000 Belgrade, Serbia
Contribution: Methodology, Formal analysis
Search for more papers by this authorNikola S. Tomic
Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Contribution: Methodology, Writing - review & editing, Formal analysis
Search for more papers by this authorSnezana T. Jovanovic
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Contribution: Supervision, Writing - review & editing
Search for more papers by this authorAbstract
Long-term frozen storage of caprine milk is an important way of overcoming seasonal production. White brined cheese, matured for 56 days, was made from frozen-stored caprine milk. Several properties of experimental and control cheese variants were investigated throughout the maturation period: physico-chemical, sensory, proteolytic (by urea-PAGE electrophoresis), texture attributes, microstructure (by scanning electron microscopy). Most of investigated properties were influenced by frozen storage and maturation period, but differences were less pronounced on the 56th day of maturation. Moreover, sensory analysis showed that both cheese variants were well accepted by consumers.
Open Research
DATA AVAILABILITY STATEMENT
Data sharing is not applicable.
Supporting Information
| Filename | Description |
|---|---|
| idt13042-sup-0001-FigureS1.tifTIFF image, 47.7 MB | Figure S1. Microstructure of cheeses on the 1st day of maturation: (a), (c), (e) CC; (b), (d), (f) FM. |
| idt13042-sup-0002-FigureS2.tifTIFF image, 47.6 MB | Figure S2. Microstructure of cheeses on the 56th day of maturation: (a), (c), (e) CC; (b), (d), (f) FM. |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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