Influence of Freezing on the Kinetics of Milk Gelation and the Microstructure of Goat Milk Gel

Abstract

One of the main problems of goat milk processing is low milk yields , seasonality , the need to accumulate a certain amount of goat milk for processing , difficulties with transportation from remote areas . Freezing of goat's milk for the purpose of its accumulation in the production of fermented dairy products is associated with a change in its properties , which can significantly affect production processes . The aim of this work is to study the effect of freezing – thawing of goat's milk on the kinetics of rennet gelation and the microstructure of the gel in comparison with fresh whole goat's and cow's milk . It is shown that the duration of the primary enzymatic phase of gelation in a sample of thawed goat's milk is close to the duration of the primary phase of raw cow's milk . In the secondary phase of gelation , the final value of the elastic modulus of a clot of thawed goat's milk is close to the value of the elastic modulus of a clot of raw goat's milk .