Premium
The influence of pasteurization temperature on the physicochemical composition and colour of Murciano‐Granadina goat milk
Author(s) -
GARCIA J.,
LOPEZ M B,
JORDAN M J,
SALMERON M C
Publication year - 1999
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1999.tb02075.x
Subject(s) - pasteurization , food science , chemistry , casein , composition (language) , art , literature
An evaluation of the physicochemical characteristics and colour in Murciano‐Granadina goat milk was carried out on several samples subjected to different pasteurization treatments (72°C/15 s, 76°C/15 s and 80°C/10 s). An apparent increase in the level of caseins was observed along with a decrease in the serum protein contents at pasteurization temperatures of 76 and 80°C. This change can be partly justified by the interactions between β‐lactoglobulin and K‐casein in pasteurized milk. The fat content, viscosity and density of the milk showed minimal sensitivity to the thermal treatments, but the heat treatment did affect the parameters which defined the colour of the milk, as shown by a decrease in the Yellow Index and an increase in the difference in colour.