Influence of temperature and time on microbial, physicochemical and functional quality of goat milk
| Autor: | Erminawati Wuryatmo, Hidayah Dwiyanti, Rifda Naufalin, Shima Esameldin Hamouda, Ibrahim Aldaw Ibrahim |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Marketing
0303 health sciences Economics and Econometrics Heat processing 030309 nutrition & dietetics Chemistry General Chemical Engineering Significant difference food and beverages Pasteurization Prehistoric time Titratable acid 04 agricultural and veterinary sciences Raw milk 040401 food science law.invention 03 medical and health sciences Fresh milk chemistry.chemical_compound fluids and secretions 0404 agricultural biotechnology law General Materials Science Food science Lactose |
| Zdroj: | African Journal of Food Science. 14:86-91 |
| ISSN: | 1996-0794 |
| DOI: | 10.5897/ajfs2020.1912 |
| Popis: | Microbial load in fresh milk has a significant effect on its keeping quality and nutritional value. From Prehistoric time, human used heat process to reduce microbials load in raw milk to improve its sensory characteristics. This research is proposed to treat fresh goat milk with heating process to provide optimal pasteurization conditions that does not influence the goat milk chemical composition to suite production of goat yogurt powder. The pasteurization conditions considered were: Temperature (72, 80, and 85°C) and time (5, 10 and 15s). These results showed there were a significant difference (P |
| Databáze: | OpenAIRE |
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