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dc.creatorBarać, Miroljub
dc.creatorPešić, Mirjana
dc.creatorŽilić, Slađana
dc.creatorSmiljanić, Milenko
dc.creatorSredović Ignjatović, Ivana
dc.creatorVučić, Tanja
dc.creatorKostić, Aleksandar
dc.creatorMilinčić, Danijel
dc.date.accessioned2019-09-02T11:43:39Z
dc.date.available2019-09-02T11:43:39Z
dc.date.issued2019
dc.identifier.issn2304-8158
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/765
dc.description.abstractWe 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.sr
dc.language.isoensr
dc.publisherBasel : MDPIsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//sr
dc.rightsopenAccesssr
dc.sourceFoodssr
dc.subjectproteolysissr
dc.subjectgoat cheesesr
dc.subjectcow’s milk cheesesr
dc.subjectantioxidant capacitysr
dc.titleThe Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosinsr
dc.typearticlesr
dc.rights.licenseBYsr
dc.citation.volume8
dc.citation.issue4
dc.citation.spage128
dc.citation.rankM21~
dc.identifier.wos000467294000017
dc.identifier.doi10.3390/foods8040128
dc.identifier.scopus2-s2.0-85069790213
dc.identifier.fulltexthttp://rik.mrizp.rs//bitstream/id/4122/Barac-2-Sirevi-2-foods-08-00128.pdf
dc.type.versionpublishedVersionsr


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