Table 3.
The effect of pasteurization temperature on the total fat content (%w/w) and TBA value (mg of malonaldehyde kg−1 of milk) of fat oxidation stored goat milk at 4°C.
| Storage (weeks) | Average total fat content (%) ± SD∗∗ | Average TBA† value ± SD∗∗ (mg of malonaldehyde kg−1 of milk) | ||||
|---|---|---|---|---|---|---|
| 72°C | 75°C | 81°C | 72°C | 75°C | 81°C | |
| 0∗ | 4.05 ± 0.10 | 4.0 ± 0.07 | 3.97 ± 0.12 | 0.02 ± 0.00 | 0.04 ± 0.00 | 0.06 ± 0.00 |
| 2 | 3.94 ± 0.08 | 3.90 ± 0.40 | 3.82 ± 0.08 | 0.06 ± 0.01 | 0.09 ± 0.01 | 0.14 ± 0.00 |
| 3 | 3.71 ± 0.12 | 3.68 ± 0.06 | 3.51 ± 0.06 | 0.06 ± 0.01 | 0.11 ± 0.02 | 0.16 ± 0.02 |
| 4 | 3.68 ± 0.10 | 3.64 ± 0.08 | 3.25 ± 0.08 | 0.06 ± 0.02 | 0.12 ± 0.01 | 0.17 ± 0.01 |
∗Immediately after pasteurization (IAP); †TAB =2-thiobarbituric acid values; ∗∗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).