{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,19]],"date-time":"2026-06-19T15:25:46Z","timestamp":1781882746164,"version":"3.54.5"},"reference-count":42,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2020,4,27]],"date-time":"2020-04-27T00:00:00Z","timestamp":1587945600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004564","name":"Ministarstvo Prosvete, Nauke i Tehnolo\u0161kog Razvoja","doi-asserted-by":"publisher","award":["46009"],"award-info":[{"award-number":["46009"]}],"id":[{"id":"10.13039\/501100004564","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2020,8]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Acid gels and yoghurts were made from goat milk that was heated at 72\u00b0C\/30\u2009s, 85\u00b0C\/5 min, and 95\u00b0C\/5 min, followed by acidification with starter culture at 43C until pH 4.6. The rheological and textural properties of acid gels and yoghurts were analyzed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis, respectively. The effect of goat milk heat treatment on the mean casein micelle diameter and protein profile was also determined by dynamic light scattering and SDS PAGE electrophoresis, respectively. The shortest gelation and fermentation time was recorded for yoghurt prepared from milk heated at 85\u00b0C\/5 min. Also, the pH of gelation, the storage moduli (G\u2032) and yield stress were higher for this yoghurt, compared with the other two. Textural properties of goat milk yoghurts such as firmness and consistency were strongly affected by milk heat treatment, and the highest values were recorded for yoghurt produced from milk preheated at 85\u00b0C\/5 min, as well. The largest casein micelles were measured after 85\u00b0C\/5 min treatment and their size decreased at higher temperature, despite higher denaturation of whey proteins at the most intense heat regime, indicating the structure changes that influence on the acid gelation.<\/jats:p>","DOI":"10.1111\/jtxs.12524","type":"journal-article","created":{"date-parts":[[2020,4,13]],"date-time":"2020-04-13T05:53:25Z","timestamp":1586757205000},"page":"680-687","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":46,"title":["Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts"],"prefix":"10.1111","volume":"51","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1594-7112","authenticated-orcid":false,"given":"Marina","family":"Hovjecki","sequence":"first","affiliation":[{"name":"Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade  Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1703-4656","authenticated-orcid":false,"given":"Zorana","family":"Miloradovic","sequence":"additional","affiliation":[{"name":"Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade  Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vladislav","family":"Rac","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Biochemistry, Faculty of Agriculture University of Belgrade  Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Predrag","family":"Pudja","sequence":"additional","affiliation":[{"name":"Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade  Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jelena","family":"Miocinovic","sequence":"additional","affiliation":[{"name":"Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade  Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,4,27]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2008.00418.x"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029908003555"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2005.08.002"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf960507m"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029902005903"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(99)00015-1"},{"issue":"10","key":"e_1_2_8_8_1","first-page":"632","article-title":"Effect of denaturation of beta lactoglobulin on texture properties of set style nonfat yogurt 1. Syneresis","volume":"43","author":"Dannenberg F.","year":"1988","journal-title":"Milchwissenschaft"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1988.tb10223.x"},{"issue":"6","key":"e_1_2_8_10_1","first-page":"3633","article-title":"Casein polymorphism heterogeneity influences casein micelle size in milk of individual cows","volume":"98","author":"Day L.","year":"2015","journal-title":"Journal of Dairy Science"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.2298\/BAH0702171D"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2008.07.009"},{"key":"e_1_2_8_13_1","volume-title":"Cheese rheology and texture","author":"Gunasekaran S.","year":"2003"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.01045.x"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0927-7757(02)00518-6"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029900027461"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1364-727x.2001.00012.x"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1038\/227680a0"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4603.2003.tb01079.x"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029997002380"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1998.tb15807.x"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(99)00074-6"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(97)00027-7"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-001-0452-3"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029914000636"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2015.11.006"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.07.016"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12404"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(01)00142-X"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.smallrumres.2006.09.013"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12392"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01350.x"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.smallrumres.2012.06.013"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(98)00112-5"},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4684-8172-3_1"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/0166-6622(90)80259-7"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1991.tb08019.x"},{"key":"e_1_2_8_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.smallrumres.2011.09.021"},{"key":"e_1_2_8_39_1","first-page":"3","article-title":"The renneting properties of heated milk","volume":"41","author":"Van Hooydonk A. C. M.","year":"1987","journal-title":"Netherlands Milk and Dairy Journal"},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF00659917"},{"key":"e_1_2_8_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2008.06.007"},{"key":"e_1_2_8_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0927-7765(03)00048-1"},{"key":"e_1_2_8_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(99)00090-4"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2Fjtxs.12524","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.12524","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/jtxs.12524","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.12524","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,9,5]],"date-time":"2023-09-05T08:34:34Z","timestamp":1693902874000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.12524"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,4,27]]},"references-count":42,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2020,8]]}},"alternative-id":["10.1111\/jtxs.12524"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.12524","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,4,27]]},"assertion":[{"value":"2020-01-23","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-04-06","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-04-27","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}