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This paper aimed to evaluate the changes in the thermal stability of goat milk, cow milk and homogenized milk under different pH conditions. The results showed that goat milk was of type B milk, and the thermal stability were positively correlated with the pH value. But cow milk was of type A milk, the most stable pH of fresh milk was 6.9, while it was 6.7 for homogenized cow milk. Compared with cow milk, the acidification of goat milk was stronger due to heat. Therefore, in the process of milk production, the germicidal heating conditions of two different milk sources should be determined according to their thermal stability.

Change in the stability of goat milk and cow milk due to pH and heat