African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Influence of temperature and time on microbial, physicochemical and functional quality of goat milk

Ibrahim Aldaw Ibrahim
  • Ibrahim Aldaw Ibrahim
  • Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.
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Rifda Naufalin
  • Rifda Naufalin
  • Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.
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Erminawati Wuryatmo
  • Erminawati Wuryatmo
  • Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.
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Hidayah Dwiyanti
  • Hidayah Dwiyanti
  • Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.
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Shima Esameldin Hamouda
  • Shima Esameldin Hamouda
  • Department of Food Science and Technology, Faculty of Agriculture, Omdurman Islamic University, Khartoum, Sudan.
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  •  Received: 30 January 2020
  •  Accepted: 02 April 2020
  •  Published: 31 May 2020

Abstract

Microbial load in fresh milk has a significant effect on its keeping quality and nutritional value. From Prehistoric time, human used heat process to reduce microbials load in raw milk to improve its sensory characteristics. This research is proposed to treat fresh goat milk with heating process to provide optimal pasteurization conditions that does not  influence the goat milk chemical composition to suite production of goat yogurt powder. The pasteurization conditions considered were: Temperature (72, 80, and 85°C) and time (5, 10 and 15s). These results showed there were a significant difference (P<0.05) between treated milk and Indonesia national standards on viscosity and pH; whereas there was no significant differences on density and titratable acidity. The study results concluded that the temperature and time during heat processing had a significant effect on nutritional compounds of goat milk, with increase in lactose and non-fat solids contents; therefore, treated goat milk at 85°C to 5 s is better than other treatments.
 
Key words: Goat’s milk, pasteurization, physicochemical analysis, microbiology.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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