Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk
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, sp...
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Wiley
2019-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2019/1801724 |
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| author | B. D. Rohitha Prasantha K. M. S. Wimalasiri |
| author_facet | B. D. Rohitha Prasantha K. M. S. Wimalasiri |
| author_sort | B. D. Rohitha Prasantha |
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| description | 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. |
| format | Article |
| id | doaj-art-a2fda153dae14d1b8196c2950299ac9f |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
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| series | International Journal of Food Science |
| spelling | doaj-art-a2fda153dae14d1b8196c2950299ac9f2025-02-03T06:45:57ZengWileyInternational Journal of Food Science2356-70152314-57652019-01-01201910.1155/2019/18017241801724Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat MilkB. D. Rohitha Prasantha0K. M. S. Wimalasiri1Department of Food Science & Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 2040, Sri LankaDepartment of Food Science & Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 2040, Sri LankaGoat 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.http://dx.doi.org/10.1155/2019/1801724 |
| spellingShingle | B. D. Rohitha Prasantha K. M. S. Wimalasiri Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk International Journal of Food Science |
| title | Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk |
| title_full | Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk |
| title_fullStr | Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk |
| title_full_unstemmed | Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk |
| title_short | Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk |
| title_sort | effect of htst thermal treatments on end use quality characteristics of goat milk |
| url | http://dx.doi.org/10.1155/2019/1801724 |
| work_keys_str_mv | AT bdrohithaprasantha effectofhtstthermaltreatmentsonendusequalitycharacteristicsofgoatmilk AT kmswimalasiri effectofhtstthermaltreatmentsonendusequalitycharacteristicsofgoatmilk |