Research Article
Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk
Figure 5
Total antioxidant capacity of pasteurized goat milk as DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (μmol l−1) as a function of storage time. Temperature and time combinations of 72°C/15 s, 72°C/25 s, 75°C/15 s, 75°C/25 s, 81°C/15 s, and 81°C/25 s are considered as heat treatments.