Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk
Table 4
Effect of HTST pasteurization process and storage time (at 4°C) on protein composition (±SD) of goat milk.
ST$
Milk
HTST pasteurization treatments (temperature-time)
Protein
72°C
75°C
81°C
15 s
25 s
15 s
25 s
15 s
25 s
0∗
Casein (w/w%)
2.64 ± 0.05
2.64 ± 0.07
2.63 ± 0.14
2.65 ± 0.22
2.64 ± 0.1
2.62 ± 0.52
Whey protein (TP%)†
17.28
17.00
17.28
17.00
15.80
14.91
WPD (%)‡
0
0
0
1.63
8.23
13.45
2
Casein (w/w%)
2.61 ± 0.02
2.59 ± 0.01
2.56 ± 0.03
2.58 ± 0.01
2.48 ± 0.01
2.48 ± 0.00
Whey protein (TP%)
17.70
16.52
16.42
14.84
15.29
13.17
WPD (%)
0
4.11
4.70
14.00
11.26
23.60
3
Casein (w/w%)
2.48 ± 0.02
2.5 ± 0.1
2.49 ± 0.1
2.49 ± 0.01
2.45 ± 0.03
2.43 ± 0.02
Whey protein (TP%)
15.85
14.73
14.46
14.46
13.56
11.94
WPD (% )
8.00
14.54
16.07
16.07
21.27
30.73
4
Casein (w/w%)
2.48 ± 0.01
2.45 ± 0.01
2.43 ± 0.01
2.45 ± 0.01
2.24 ± 0.02
2.32 ± 0.02
Whey protein (TP%)
11.50
11.25
11.61
11.00
11.80
8.04
WPD (%)
33.03
34.68
32.60
36.35
31.48
53.33
$ST = Storage time (weeks) at 4°C; †Whey protein (TP%) = Whey protein as % total protein; ‡WPD = Whey protein denatured (%); ∗0 = immediately after pasteurization (IAP).
