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Original scientific paper

Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey

Irena Jeličić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Technology of Milk and Dairy Products, Pierottijeva 6, 10000 Zagreb, Croatia
Rajka Božanić
Mladen Brnčić
Branko Tripalo

Fulltext: english, pdf (912 KB) pages 165-178 downloads: 1.952* cite
APA 6th Edition
Jeličić, I., Božanić, R., Brnčić, M. & Tripalo, B. (2012). Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey. Mljekarstvo, 62 (3), 165-178. Retrieved from https://hrcak.srce.hr/86913
MLA 8th Edition
Jeličić, Irena, et al. "Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey." Mljekarstvo, vol. 62, no. 3, 2012, pp. 165-178. https://hrcak.srce.hr/86913. Accessed 23 Apr. 2021.
Chicago 17th Edition
Jeličić, Irena, Rajka Božanić, Mladen Brnčić and Branko Tripalo. "Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey." Mljekarstvo 62, no. 3 (2012): 165-178. https://hrcak.srce.hr/86913
Harvard
Jeličić, I., et al. (2012). 'Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey', Mljekarstvo, 62(3), pp. 165-178. Available at: https://hrcak.srce.hr/86913 (Accessed 23 April 2021)
Vancouver
Jeličić I, Božanić R, Brnčić M, Tripalo B. Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey. Mljekarstvo [Internet]. 2012 [cited 2021 April 23];62(3):165-178. Available from: https://hrcak.srce.hr/86913
IEEE
I. Jeličić, R. Božanić, M. Brnčić and B. Tripalo, "Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey", Mljekarstvo, vol.62, no. 3, pp. 165-178, 2012. [Online]. Available: https://hrcak.srce.hr/86913. [Accessed: 23 April 2021]

Abstracts
Ultrasonication and thermo-sonication belong to alternative, non-thermal food processing methods. The aim of this study was to investigate the influence of different ultrasound power inputs (240 W, 320 W, 400 W) without and in combination with heat pre-treatment on microbial inactivation and sensory properties of rennet cheese whey in comparison with conventional pasteurization batch processes. Ultrasonication treatments had no impact on reduction of any group of studied microorganisms. Microbial inactivation caused by thermo-sonication treatments with pre-heating to 35 °C or 45 °C increased with nominal power input and/or exposure times and was probably due to the heat improved ultrasonic cavitation. Thermo-sonication treatments at nominal power input (400 W) and preheating to 55 °C were the most effective resulting in greater microbial reduction compared to that observed by simulating pasteurization processes, but occurred probably due to developed heat solely. Sensory properties after ultrasonication and thermo-sonication were considerably improved in comparison with that after simulated pasteurization processes. Mouth feel of whey samples was considerably better, there was no occurrence of sediment and colour remained unchanged in almost all samples.

Keywords
ultrasonication; thermo-sonication; sensory properties; microbial inactivation; rennet cheese whey

Hrčak ID: 86913

URI
https://hrcak.srce.hr/86913

[croatian]

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