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

Table 3

The effect of pasteurization temperature on the total fat content (%w/w) and TBA value (mg of malonaldehyde kg⁻¹ of milk) of fat oxidation stored goat milk at 4°C.

Storage (weeks)	Average total fat content (%) ± SD^∗∗			Average TBA^† value ± SD^∗∗ (mg of malonaldehyde kg^−1 of milk)
	72°C	75°C	81°C	72°C	75°C	81°C
0^∗	4.05 ± 0.10	4.0 ± 0.07	3.97 ± 0.12	0.02 ± 0.00	0.04 ± 0.00	0.06 ± 0.00
2	3.94 ± 0.08	3.90 ± 0.40	3.82 ± 0.08	0.06 ± 0.01	0.09 ± 0.01	0.14 ± 0.00
3	3.71 ± 0.12	3.68 ± 0.06	3.51 ± 0.06	0.06 ± 0.01	0.11 ± 0.02	0.16 ± 0.02
4	3.68 ± 0.10	3.64 ± 0.08	3.25 ± 0.08	0.06 ± 0.02	0.12 ± 0.01	0.17 ± 0.01

^∗Immediately after pasteurization (IAP); ^†TAB =2-thiobarbituric acid values; ^∗∗Average values at different temperatures 72°C (72°C/15 s and 72°C/25 s), 75°C (75°C/15 s and 75°C/25 s), and 81°C (81°C/15 s and 81°C/25 s).