Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk

<div> The effect of average pasteurization temperature (time × temperature) on the Hunter color value “<i>L</i>” or relative lightness of pasturized goat milk storge at the temperature of 4°C.</div>

International Journal of Food Science

fig2

Figure 2

Figure 2: Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk 