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.
Highlights
Milk is a good food in human diet
Fresh goat milk sample analysis by lactoscan showed that the fat content was 6.67%. This result shows that fresh goat milk has a higher fat content than cow milk; it has better taste and aroma in final yogurt production. This result agrees with Indonesian National Standards (2008), and disagrees with Yusa et al (2017), who reported that the fresh goat milk fat content wes 4.5% and pasteurized goat milk was 5%
Specific gravity value was 21.41%; this result is lower than cow milk specific gravity. These results showed significant difference with Standard National Indonesian (SNI) (2011) in specific gravity, this difference is due to water content in milk
Summary
Milk is a good food in human diet. It is a source of nutrients such as vitamins, protein, fat, water, lactose, and essential minerals. It is consideredas a very effective and simple method. Pasteurization is one of the processing used to reduce microbial load and extend the shelf life of the milk It affects milk compounds and decreasesthe milk nutritional values. The study investigated the effect of pasteurization temperature and time on microbial and physicochemical quality of goat’s milk and its outcome on lactose and non-fat solids level
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