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INFLUENCE OF HEAT TREATMENT ON CHANGES IN SELECTED QUALITY FEATURES OF GOAT MILK

INFLUENCE OF HEAT TREATMENT ON CHANGES IN SELECTED QUALITY FEATURES OF GOAT MILK

 

Key words:
goat milk, pasteurization, sterilization, fatty acids.

 

Summary
Over the recent years, production and processing of goat milk is more and more popular. It is a result of dietary trendsand easier access to raw milk, likewise consumers perceive goat milk as a more valuable nutritional option. Goat milk, immediately after milking, is characterized by short shelf-life. Therefore it is exposed to heat treatment that aims at prolonging its stability and ensuring that the final product is sanitary safe at the same time. Such effect may be reached by using conventional methods of heat treatment (pasteurization, sterilization). Nowadays, modern methods of preservation, such as ultrafiltration, are commonly used. Implementation of new methods of preservation is connected with the fact that heat treatment may have negative influence on sensory and nutritional value. The aim of this article is to define the influence of selected processes of milk preservation on content of selected quality features. The research material was raw, pasteurized and sterilized goat milk. The analyses were conducted three times. The results of the research were developed using the methods of mathematical statistics (Statistica). 

Ewa PYRZYŃSKA
Cracow University of Economics
Faculty of Commodity Science

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