Abstract
In goat milk farm, in order to prevent milk from going off, it is common to apply the freezing technique, either to sell to public or for cheese making. We studied the freezing at -18 °C as a method of conservation of goat milk for 6 months. We evaluated the effect of freezing on raw and pasteurized milk. Two thawed methods were evaluated: water bath (27 °C) and refrigerator (4 °C).The composition was analyzed at 0, 60, 120 and 180 days (% fatty matter ,% total protein, % lactose, % total solids and % salt), physicochemical parameters (pH, acidity and density), microbiological parameters (total aerobic mesophilic count, total coliforms, Staphylococcus coagulase positive), somatic cell count and the oxidation stability (oxidation induction times, OIT, according to Rancimat). The quality of milk was not affected according to the parameters in this work during a six months freezing period. It could be an alternative as a conservation method for farms. We did not find any difference in the defrosting methods studied.
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