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

Table 1

Physico-chemical characteristics of raw of goat milk.

Parameter	Values of raw milk (±SD)
Specific gravity	1.04 ± 0.002
Viscosity (mPa s)	1.62 ± 0.2
Hunter L value	83.79 ± 0.36
Titratable acidity (lactic acid%)	0.17 ± 0.01
Total fat content (w/w%)	4.1 ± 0.2
Fat oxidation (mg of malonaldehyde kg^−1)^∗∗	0.007 ± 0.004
Total protein (w/w%)	3.54 ± 0.06
Nonprotein nitrogen (NPN w/w%)	0.28 ± 0.08
Casein protein (w/w %)	2.65 ± 0.07
Whey protein (%)^‡	17.2
Antioxidative activity (μmol l^−1)^†	34.8 ± 5.01
Coliform count (log cfu ml^−1)	Nil
Mesophilic count (log cfu ml^−1)	≤5.69
Psychrotrophic count (log cfu ml^−1)	<2.3

^∗∗Base on the 2-thiobarbituric acid (TBA) test. ^‡Calculated using equation (1). ^†Based on the free radical scavenging activity 2,2-diphenyl-1-picrylhydrazyl (DPPH).