Table 2.
The effect of pH on the Turbiscan stability index value in skimmed and full-fat goat milk (replicated for three different samples). Turbiscan stability index (TSI), TSI-global (TSIG), TSI-bottom (TSIB), TSI-middle (TSIM), and TSI-top (TSIT).
| Treatment 2 | Storage at 4 °C overnight | |||
|---|---|---|---|---|
| TSIG 1 | TSIB 1 | TSIM 1 | TSIT 1 | |
| pH 6.7 S(control) | 4.07 ± 0.07 d | 3.40 ± 0.10d e | 3.47 ± 0.13 d | 5.33 ± 0.18 c |
| pH 6.2 S | 4.70 ± 0.12 d | 4.13 ± 0.18d e | 4.20 ± 0.17 c,d | 5.73 ± 0.03 c |
| pH 5.7 S | 8.37 ± 0.54 c | 7.73 ± 0.56 c | 8.07 ± 0.65 b | 9.23 ± 0.39 b |
| pH 5.2 S | 17.17 ± 2.23 a | 17.67 ± 1.80 a | 17.10 ± 2.34 a | 16.77 ± 2.50 a |
| pH 6.7 F(control) | 2.53 ± 0.37 d | 1.57 ± 0.15 e | 1.13 ± 0.27 d | 4.93 ± 0.73 c |
| pH 6.2 F | 3.57 ± 0.24 d | 2.10 ± 0.15 e | 2.30 ± 0.15 d | 6.27 ± 0.44 c |
| pH 5.7 F | 7.80 ± 0.15 c | 5.40 ± 0.21 c,d | 6.77 ± 0.15 b,c | 11.20 ± 0.25 b |
| pH 5.2 F | 13.17 ± 0.74 b | 11.00 ± 1.78 b | 9.30 ± 1.15 b | 14.80 ± 0.15 a |
1 Data are presented as the bottom (TSIB), middle (TSIM), and top (TSIT) of the test bottle, and global (TSIG). 2 pH 5.2 S–pH 6.7 F: pH 5.2–6.7 indicates the pH levels of goat milk, S indicates skimmed goat milk, F indicates full-fat goat milk. The mean ± SE in the same column followed by the same superscripts are not significantly different (p < 0.05).