Table 2.
The effect of pasteurization temperature on the average viscosity and titratable acidity (%) of stored goat milk at 4°C.
| Storage (weeks) | Average viscosity (mPa s) ± SD∗∗ | Average titratable acidity (%) ± SD∗∗ | ||||
|---|---|---|---|---|---|---|
| 72°C | 75°C | 81°C | 72°C | 75°C | 81°C | |
| 0∗ | 1.71 ± 0.17 | 1.67 ± 0.14 | 1.58 ± 0.18 | 0.18 ± 0.01 | 0.20 ± 0.03 | 0.22 ± 0.02 |
| 2 | 1.73 ± 0.22 | 1.73 ± 0.11 | 1.77 ± 0.27 | 0.17 ± 0.02 | 0.17 ± 0.01 | 0.18 ± 0.02 |
| 3 | 1.76 ± 0.18 | 1.80 ± 0.22 | 2.20 ± 0.18 | 0.17 ± 0.01 | 0.17 ± 0.01 | 0.18 ± 0.03 |
| 4 | 1.80 ± 0.24 | 1.80 ± 0.30 | 2.30 ± 0.15 | 0.17 ± 0.02 | 0.18 ± 0.02 | 0.22 ± 0.01 |
∗Immediately after pasteurization (IAP); ∗∗Average values at different temperatures 72°C (72°C/15 s and 72°C/25 s), 75°C (75°C/15 s and 75°C/25 s), and 81°C (81°C/15 s and 81°C/25 s).