RIK - Repository of the Maize Research Institute "Zemun Polje"
Maize Research Institute "Zemun Polje", Belgrade, Serbia
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrillic)
    • Serbian (Latin)
  • Login
View Item 
  •   RIK
  • MRIZP
  • Радови истраживача / Researchers' publications
  • View Item
  •   RIK
  • MRIZP
  • Радови истраживача / Researchers' publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

Thumbnail
2019
Barac-2-Sirevi-2-foods-08-00128.pdf (606.5Kb)
Authors
Barać, Miroljub
Pešić, Mirjana
Žilić, Slađana
Smiljanić, Milenko
Sredović Ignjatović, Ivana
Vučić, Tanja
Kostić, Aleksandar
Milinčić, Danijel
Article (Published version)
Metadata
Show full item record
Abstract
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion sl...ightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.

Keywords:
proteolysis / goat cheese / cow’s milk cheese / antioxidant capacity
Source:
Foods, 2019, 8, 4, 128-
Publisher:
  • Basel : MDPI
Funding / projects:
  • Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-46009)
  • Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)

DOI: 10.3390/foods8040128

ISSN: 2304-8158

WoS: 000467294000017

Scopus: 2-s2.0-85069790213
[ Google Scholar ]
5
4
URI
http://rik.mrizp.rs/handle/123456789/765
Collections
  • Радови истраживача / Researchers' publications
Institution/Community
MRIZP
TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Slađana
AU  - Smiljanić, Milenko
AU  - Sredović Ignjatović, Ivana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Milinčić, Danijel
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/765
AB  - We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
PB  - Basel : MDPI
T2  - Foods
T1  - The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
VL  - 8
IS  - 4
SP  - 128
DO  - 10.3390/foods8040128
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Slađana and Smiljanić, Milenko and Sredović Ignjatović, Ivana and Vučić, Tanja and Kostić, Aleksandar and Milinčić, Danijel",
year = "2019",
abstract = "We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin",
volume = "8",
number = "4",
pages = "128",
doi = "10.3390/foods8040128"
}
Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Sredović Ignjatović, I., Vučić, T., Kostić, A.,& Milinčić, D.. (2019). The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods
Basel : MDPI., 8(4), 128.
https://doi.org/10.3390/foods8040128
Barać M, Pešić M, Žilić S, Smiljanić M, Sredović Ignjatović I, Vučić T, Kostić A, Milinčić D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods. 2019;8(4):128.
doi:10.3390/foods8040128 .
Barać, Miroljub, Pešić, Mirjana, Žilić, Slađana, Smiljanić, Milenko, Sredović Ignjatović, Ivana, Vučić, Tanja, Kostić, Aleksandar, Milinčić, Danijel, "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" in Foods, 8, no. 4 (2019):128,
https://doi.org/10.3390/foods8040128 . .

DSpace software copyright © 2002-2015  DuraSpace
About RIK - Repository of the Maize Research Institute Zemun Polje | Send Feedback

OpenAIRERCUB
 

 

All of DSpaceInstitutions/communitiesAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About RIK - Repository of the Maize Research Institute Zemun Polje | Send Feedback

OpenAIRERCUB