EFFECTS OF HEAT TREATMENT AND CALCIUM CHLORIDE OMISSION ON THE RENNETING PROPERTIES OF GOAT MILK

3rd International Symposium On Biotechnology (2025),  [pp. 445-452]

AUTHOR(S) / AUTOR(I): Marina Hovjecki, Zorana Miloradovic, Nemanja Kljajevic, Mira Radovanovic, Ana Satric, Jelena Miocinovic

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DOI: 10.46793/SBT30.53MH

ABSTRACT / SAŽETAK:

The oscillating rheology was used to examine influence of calcium chloride on the rennet-coagulation properties of in-vat pasteurized goat milk, subjected to different heating regimes. Control samples were obtained by pasteurization at 65°C/30 min, 80°C/5 min and 90°C/5 min following addition of 0.2 gL-1 CaCl2, and experimental samples were without CaCl2. Rennet coagulation time (RCT), aggregation rate (AR) and gel firmness (GF) were measured. AR and GF decreased with the increase of heat treatment, remaining unchanged at 90°C/5 min. The CaCl2 omission had no effect on examined rheological parameters. These results indicate that in-vat pasteurized goat milk doesn’t require the addition of CaCl2 from the perspective of coagulation process.

KEYWORDS / KLJUČNE REČI:

Rheology; Rennet coagulation; Curd firmness; Goat milk; CaCl2

ACKNOWLEDGEMENT / PROJEKAT:

This study was supported by contract number 451-03-65/2024-03/200116 to realize and finance scientific research in 2024, agreed between the Faculty of Agriculture, University of Belgrade and the Ministry of Science, Technological Development and Innovation of the Republic of Serbia.

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