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Izvorni znanstveni članak
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
| Puni tekst: engleski, pdf (912 KB) | str. 165-178 | citiraj | |
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APA 6th Edition Jeličić, I., Božanić, R., Brnčić, M. i 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. Preuzeto s 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, br. 3, 2012, str. 165-178. https://hrcak.srce.hr/86913. Citirano 22.01.2021. Chicago 17th Edition Jeličić, Irena, Rajka Božanić, Mladen Brnčić i Branko Tripalo. "Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey." Mljekarstvo 62, br. 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), str. 165-178. Preuzeto s: https://hrcak.srce.hr/86913 (Datum pristupa: 22.01.2021.) 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 [pristupljeno 22.01.2021.];62(3):165-178. Dostupno na: https://hrcak.srce.hr/86913 IEEE I. Jeličić, R. Božanić, M. Brnčić i 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, br. 3, str. 165-178, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/86913. [Citirano: 22.01.2021.] |
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Sažetak
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.
Ključne riječi
ultrasonication; thermo-sonication; sensory properties; microbial inactivation; rennet cheese whey
Hrčak ID: 86913
URI
https://hrcak.srce.hr/86913
Moj profil
Srce