. 2019 Dec 2;2019:1801724. doi: 10.1155/2019/1801724

Table 4.

Effect of HTST pasteurization process and storage time (at 4°C) on protein composition (±SD) of goat milk.

ST^$	Milk	HTST pasteurization treatments (temperature-time)
	Protein	72°C		75°C		81°C
	Protein	15 s	25 s	15 s	25 s	15 s	25 s
0^∗	Casein (w/w%)	2.64 ± 0.05	2.64 ± 0.07	2.63 ± 0.14	2.65 ± 0.22	2.64 ± 0.1	2.62 ± 0.52
	Whey protein (TP%)^†	17.28	17.00	17.28	17.00	15.80	14.91
	WPD (%)^‡	0	0	0	1.63	8.23	13.45
2	Casein (w/w%)	2.61 ± 0.02	2.59 ± 0.01	2.56 ± 0.03	2.58 ± 0.01	2.48 ± 0.01	2.48 ± 0.00
	Whey protein (TP%)	17.70	16.52	16.42	14.84	15.29	13.17
	WPD (%)	0	4.11	4.70	14.00	11.26	23.60
3	Casein (w/w%)	2.48 ± 0.02	2.5 ± 0.1	2.49 ± 0.1	2.49 ± 0.01	2.45 ± 0.03	2.43 ± 0.02
	Whey protein (TP%)	15.85	14.73	14.46	14.46	13.56	11.94
	WPD (% )	8.00	14.54	16.07	16.07	21.27	30.73
4	Casein (w/w%)	2.48 ± 0.01	2.45 ± 0.01	2.43 ± 0.01	2.45 ± 0.01	2.24 ± 0.02	2.32 ± 0.02
	Whey protein (TP%)	11.50	11.25	11.61	11.00	11.80	8.04
	WPD (%)	33.03	34.68	32.60	36.35	31.48	53.33

^$ST = Storage time (weeks) at 4°C; ^†Whey protein (TP%) = Whey protein as % total protein; ^‡WPD = Whey protein denatured (%); ^∗0 = immediately after pasteurization (IAP).