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Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk
المؤلفون المشاركون
Prasantha, B. D. Rohitha
Wimalasiri, K. M. S.
المصدر
International Journal of Food Science
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-12-02
دولة النشر
مصر
عدد الصفحات
9
الملخص EN
Goat milk samples were pasteurized at high-temperature (72°C, 75°C, and 81°C) and in short-time (15 s and 25 s) combinations.
Physical, chemical and microbial qualities of the pasteurized milk samples were evaluated 0, 2, 3, and 4 weeks of storage at 4°C.
Despite the different thermal treatments, specific-gravity and viscosity were comparatively stable immediately after pasteurization (IAP).
The viscosity of pasteurized milk at 81°C showed significant increase (P<0.05) from 1.58 ± 0.18 to 2.30 ± 0.15 mPa s during four weeks of storage.
Relative lightness “L” value decreased by about 10% during the storage period of 81°C pasteurization samples.
Acidity increased with heat treatment irrespective of holding time, but in 81°C pasteurized sample higher acidity was developed at end of the storage.
Fat oxidation 2-3 times higher at 81°C than 72°C pasteurized samples.
Total protein (TP%) and nonprotein nitrogen contents were stable IAP but TP reduced significantly (P<0.05) at two weeks storage.
The whey protein denaturation increased with pasteurization treatments and storage time.
Antioxidant activity of raw goat milk was 34.8 ± 5.01 μmol l−1 and was decreased by 20–43% IAP compared to raw milk samples, but gradually increased during storage.
IAP, mesophilic counts were in the range of 980–110 cfu ml−1 (72°C/15–81°C/25 s) and increased from 2236 to 680 cfu ml−1 samples stored at 4 weeks.
Results showed that best quality stability of pasteurized goat milk achieved by heat treatments between 72°C/25 s and 75°C/25 s heat treatments up to 3 weeks of storage under 4°C.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Prasantha, B. D. Rohitha& Wimalasiri, K. M. S.. 2019. Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk. International Journal of Food Science،Vol. 2019, no. 2019, pp.1-9.
https://search.emarefa.net/detail/BIM-1165302
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Prasantha, B. D. Rohitha& Wimalasiri, K. M. S.. Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk. International Journal of Food Science No. 2019 (2019), pp.1-9.
https://search.emarefa.net/detail/BIM-1165302
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Prasantha, B. D. Rohitha& Wimalasiri, K. M. S.. Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk. International Journal of Food Science. 2019. Vol. 2019, no. 2019, pp.1-9.
https://search.emarefa.net/detail/BIM-1165302
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1165302
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