Pasteurized Goat Milk Research Articles

Effect of Lactiplantibacillus plantarum CNPC003 and milk pasteurization on artisanal goat coalho cheese characteristics

This study evaluated the effect of adding Lactiplantibacillus plantarum CNPC003 (LP) and applying milk pasteurization on the microbiological, technological, and physicochemical characteristics and protein profile of artisanal goat coalho cheese during 60 days of ripening. Four types of cheese were produced, including cheeses made with raw and pasteurized goat milk and with and without LP (RC, PC, RCLP, and PCLP). All cheeses were safe for consumption and maintained high lactic acid bacteria counts (above 8 log CFU mL−1) at the end of the ripening period. RC and RCLP showed higher hardness and lower chewiness than cheeses made with pasteurized milk (PC and PCLP) after 60 days of ripening. As expected, there was a reduction in lactose content with a simultaneous increase in acidity and syneresis for all cheeses over the 60 days of ripening, with no significant change in the other evaluated physicochemical parameters. Proteolysis rates increased in all cheeses up to 60 days of ripening, aligning with elevated levels of soluble protein and free amino acids. After 60 days of ripening, PC showed a higher extent of proteolysis index, higher amount of high molecular weight peptides, higher number of identified proteins, and lower content of free amino acids. RCLP showed a higher depth of proteolysis index, higher free amino acids amount (1583 ± 3.95 mg 100 g−1), and fewer identified proteins. Among the peptides identified, it was possible to define 30 potential bioactive peptides according to the bioactivity score (>0.5), where both cheeses added with LP had 18 of these peptides, mostly potentially ACE inhibition sequences. The addition of LP and the pasteurization of milk positively affected the microbiological safety of ripened coalho goat cheeses, primarily contributing to the differentiation of their texture and protein and bioactivity profile.

Karakteristik Kimia dan Daya Simpan Susu Kambing Pasteurisasi dengan Penambahan Ekstrak Jambu Biji Merah (Psidium guajava L.)

The aim of this research is to analyze the effect of adding red guava extract on the chemical characteristics and shelf life of pasteurized goat milk with the addition of red guava extract (Psidium guajava L). This research was carried out using an experimental method using a completely randomized design consisting of 5 treatments and 4 replications. Chemical characteristics were carried out using quantitative descriptive methods. The treatment used was the addition of 0%, 3%, 6%, 9% and 12% red guava extract. The research results showed that the chemical characteristics of pasteurized goat's milk with the addition of red guava extract were the highest water content at P4, 82.91% and the lowest at P3, namely 81.32%, the highest ash content at P1, 1.01% and the lowest at P4, namely 0 .76%, the highest protein content at P1 3.65% and the lowest at P3, namely 3.14%, the highest fat content at P0 4.73% and the lowest at P4, namely 4.32%, the highest carbohydrate content at P3 10.28 % and the lowest was in P4, namely 8.74%, and the highest vitamin C level was in P4, 35.03 mg/100g and the lowest was in P1, namely 26.29 mg/100g. The shelf life of goat milk at 11°C at P0, P1 and P2 is up to 5 days of storage, while for P3 and P4 it can be stored for 3 days. The conclusion is that P1 is the best treatment in producing the chemical characteristics of pasteurized goat's milk, while P4 is the treatment that produces the highest levels of vitamin C.

Effect of electron beam irradiation on raw goat milk: microbiological, physicochemical and protein structural analysis.

Goat milk is considered a nutritionally superior resource, owing to its advantageous nutritional attributes. Nevertheless, it is susceptible to spoilage and the persistence of pathogens. Electron beam irradiation stands as a promising non-thermal processing technique capable of prolonging shelf life with minimal residue and a high degree of automation. The effects of electron beam irradiation (2, 3, 5, and 7 kGy) on microorganisms, physicochemical properties, and protein structure of goat milk compared with conventional pasteurized goat milk (PGM) was evaluated. It was found that a 2 kGy electron beam irradiation reduces the total microbial count of goat milk by 6-logs, and the irradiated goat milk protein secondary structure showed a significant decrease in ɑ-helix content. Low irradiation doses led to microaggregation and crosslinking. In contrast, high doses (≥ 5 kGy) slightly disrupted the aggregates and decreased the particle size, disrupting the microscopic surface structure of goat milk, verified by scanning electron microscopy and confocal laser scanning microscopy. The irradiation of goat milk with a 2 kGy electron beam may effectively inactivate harmful microorganisms in the milk and maintain/or improve the physicochemical quality and protein structure of goat milk compared to thermal pasteurization. © 2024 Society of Chemical Industry.

Evaluating the Shelf Life of Chilled Raw and Pasteurized Goat Milk: An Analysis of Physicochemical and Microbial Content

Evaluating the Shelf Life of Chilled Raw and Pasteurized Goat Milk: An Analysis of Physicochemical and Microbial Content

The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product

This study aimed to improve the functional quality of goat-milk kefir by adding secang wood extract. The initial stage of the research was the extraction of secang wood using distilled water. Kefir is made by mixing secang wood extract and pasteurized goat milk with 5% kefir grains, then incubated at 25̊C for 20 hours. Goat-milk kefir was then tested for physicochemical quality (i.e., total solids, water content, pH value, acidity value, viscosity, and alcohol content), microbiological quality (i.e., total lactic acid bacteria (LAB) and total yeast), organoleptic properties, antimicrobial activity against Escherichia coli and Staphylococcus aureus, and antioxidant activity. The results showed that the physicochemical quality of kefir with the addition of secang wood extract had an effect (p<0.05) on total solids, water content, pH value, acidity value, and viscosity. The results showed that the addition of secang wood extract 8% to goat-milk kefir has an antioxidant activity of 12.18% and an antibacterial activity by inhibiting Escherichia coli and Staphylococcus aureus 24.81mm and 18.95mm, respectively. These findings confirmed that goat-milk kefir, with the addition of secang wood extract, has the potential as a functional food.

Biological value of zaanen goats' pasteurized milk proteins

Goat's milk is positioned as biologically complete, suitable for the creation of functional products and baby food products. This is explained by the qualitative and quantitative composition of its main nutrients: proteins, lipids, carbohydrates, biologically active substances, micro- and macro-elements. The biological value of food raw materials is assessed by its ability to satisfy protein needs. Strict thermal treatment regimens are used for goat milk. This is caused by the quantitative ratio of casein and albumin fractions in goat milk and its specific organoleptic properties. Pasteurization of milk causes partial destruction of proteins, enzymes, hormones and evaporation of gaseous. This contributes to the improvement of sensory properties of dairy goat raw materials. The effect of high temperatures on goat milk proteins and its biological value has been little studied. The effect of pasteurization regimes on proteins was studied and indicators of the biological value of the samples were determined: without heat treatment; heat treatment 63 ± 2 °С, duration 30 minutes; heat treatment 87 ± 2 °С duration 5-6 minutes. The amino acid composition of the test samples was determined by acid hydrolysis on an LC2000 amino acid analyzer (Biotronik, Germany). Indicators of the biological value of proteins of pasteurized goat milk were calculated – coefficient of difference of amino acid composition, biological value, coefficient of utilitarian amino acid composition, coefficient of rationality of amino acid composition, coefficient of comparative redundancy. The general analysis of the obtained data revealed a positive effect of heat treatment on the indicators of the biological value of goat milk. The amino acid score of the limiting amino acid increased by 14.82–14.92 %; biological value – 11.4–13.02 %; the PDCAAS indicator – by 14.18–14.29 %; changes in the values of formalized indicators had the same tendency. The biological value of proteins for the application of thermal regimes is at the same level. It has been proven that pasteurization has a positive effect on the biological value of goat milk proteins. This makes the product safe and useful for all segments of the population and can be recommended for feeding children from 0 to 6 months. Prospects for further research are the development of milk drinks of a combined composition of raw materials with an improved recipe in order to enrich the product with limiting amino acids.

English

Dairy goat farming is a significant source of income, particularly for low-income families. However, 75% of the dairy goat products business is still unorganized in Kenya, making its marketing difficult. This study surveyed dairy products in selected supermarkets in Nyeri, Meru and Kiambu counties. The purpose was to identify the types of dairy products sold in supermarkets, the sales preferences, reasons for stocking and not stocking the dairy goat products and perceptions about the dairy goat products. The study targeted all the supermarkets that sold dairy products, excluding those that did not sell dairy products or were not willing to be surveyed. A sample of 40 supermarkets and 5 milk dealers in the three counties was obtained through purposeful sampling. Close-ended questionnaires were administered to managers or appointees of the outlets. According to the findings, 10 types of dairy products were stocked by the outlets as follows: Raw cow milk (11%), pasteurized cow milk (87%), long life cow milk (82%), cow milk yoghurt (93%), ghee (24%), cow mil ice cream (67%), cow milk butter (31%), cow milk cheese (36%), cow sour milk (76%) and pasteurized goat milk. Out of the 45 supermarkets/milk vendors surveyed only 5 outlets sold the dairy goat products (pasteurized milk) which thus indicate the gap in the marketing of dairy goat milk and its products in the study counties. The dairy goat products were not stocked because the products were not available (63%), lack of customers’ awareness (40%), they were not preferred by customers (18%) and high price (10%). The dairy goat milk was stocked due to customers’ preferences (100%). The general perception of the supermarkets was that dairy goat milk was moderately preferred (36%), highly (4%) and not preferred (60%) mainly due to lack of customers’ awareness. Thus, measures should be put in place to promote dairy goat milk as an alternative to dairy cow milk due to its high nutritive value and potential. Key words: Dairy goat products, marketing, supermarkets, sales, preferences, stocking.

Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk

Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacteria (LAB) predominated (>8.5 log CFU/g) in freshly fermented Xinotyri cheeses (pH 4.5–4.6), regardless of milk pasteurization. Enterobacteria, pseudomonads and staphylococci were suppressed below 6 and 4–5 log CFU/g in fresh cheeses from raw and pasteurized milk, respectively. Salmonella and Listeria spp. were absent in 25 g cheese samples. Coagulase-positive staphylococci exceeded the 5-log safety threshold in fresh raw milk cheeses, which also had 10-fold higher levels of enterococci than pasteurized milk cheeses. Non-LAB groups declined <100 CFU/g, whereas yeasts increased to 5–6 log CFU/g in both cheeses during ripening. Milk pasteurization affected the protein, fat, ash, moisture, nitrogen fractions, total free fatty acids and total free amino acids content of cheeses. Primary proteolysis, detectable by urea-PAGE, was more intense in raw milk cheeses than in pasteurized milk cheeses. However, the hydrophilic and hydrophobic peptides and their ratio in the water-soluble fraction were similar in both cheeses. Cheeses discriminated clearly according to the milk kind (raw, pasteurized) and the stage of ripening, based on the examined biochemical characteristics.

Goat’s Milk as a Potential Anti-proliferative against Colon Cancer Cell Lines

Aim: To investigate anti-proliferative effect of fresh and pasteurized goat milk against colon cancer cell lines (HT-29, HCT-116, CT-26).
 Study Design: Experimental study.
 Place and Duration of Study: Central Laboratory, Tissue Culture Laboratory, Universiti Sultan Zainal Abidin, Terengganu between January 2020 and April 2020.
 Methodology: Samples comprised of two types goat milk, which were fresh and pasteurized in powder form. The samples were analysed for the anti-proliferative effect by MTT assay, and IC50 value was determined. Then, cell apoptotic changes were observed by light inverted microscope by 24, 48 and 72 hours.
 Results: Experimental data showed that the fresh sample produce the highest yield (9.40%) than the pasteurized sample (7.17%). The fresh sample yielded the most potent cytotoxic value (0.28 ± 0.03), followed by pasteurized sample with value IC50 0.32 ± 0.02 against HCT-116 cells. Then, the anti-proliferative effect was observed on cell apoptotic changes by reduction of cell volume, cell densed, and presence of fragmentation and apoptotic bodies at 24, 48 and 72 hours treatment.
 Conclusion: In conclusion, the fresh sample of goat milk yielded the potent anti-proliferative effect than pasteurized sample.

DERAJAT KEASAMAN DAN ANGKA REDUKTASE SUSU KAMBING PERANAKAN ETTAWA PASTEURISASI DENGAN LAMA SIMPAN YANG BERBEDA PADA SUHU REFRIGERATOR 4?

This study aimed to determine the effect of storage time at 4? refrigerator temperature on degrees of acidity and reductase score in pasteurized Ettawa goat milk and to determine the optimum storage time for pasteurized goat milk. This research was conducted in March--April 2020, at the Livestock Production Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used was 6 liters of Ettawa Grade goat milk. This study used a completely randomized design, with 5 treatments and 4 replications, namely Pasteurized goat's milk stored for 0 days (P0), Pasteurized goat's milk was stored for 6 days (P1), Pasteurized goat's milk stored for 12 days (P2), Pasteurized goat's milk stored for 18 days (P3), and pasteurized goat milk stored for 24 days (P4). The variables observed were the degree of acidity, the amount of reductase, and the optimum storage time. The data obtained were then analyzed for variance / Analysis of Variance (ANOVA) at the 5% significance level and continued with the Least Significant Difference (LSD) test. The results showed that pasteurized Ettawa goat's milk with a storage time of 24 days at 4? refrigerator temperature had no significant effect on the degrees of acidity, but had a significant effect on the methylene blue reductase test. The conclusion of this research is that the storage time of Pasteurized goat's milk for 12 days at 4? temperature is the optimum storage time to maintain the quality of milk with degrees of acidity of 7.5�SH and a reductase score for 8 hours.
 
 Keywords: Reductase number, Titratable acidity, Pasteurization, Refrigerator, Goat milk

The Impact of Global Warming Potential on Pasteurized Goat Milk Production (Case Study from Rantiang Ameh Ranch, Agam Regency, West Sumatra)

The livestock sector is responsible for 14% of total Green House Gasses (GHG) (European Commission (EC), 2019). Life cycle Assessment (LCA) method is a mechanism for analyzing and calculate the total environmental impact of a product in each stage of its life cycle. This LCA study was conducted on pasteurized goat milk produced in the Milk Processing Unit (MPU) Rantiang Ameh and is limited in the scope of cradle to gate where analysis of the production process starting from the feeding process (cradle), maintenance, milking, and pasteurized milk processing. Functional unit used is FPCM (Fat Protein Corrected Milk). This research was conducted with 2 scenarios. Scenario 1 is the existing condition in the field where forage feed is taken directly from nature without the planting process and scenario 2 it is assumed that forage feed is planted on the land special. The results of the life cycle inventory analysis of pasteurized goat's milk production in Rantiang Ameh Farm which has been carried out using SimaPro 9.0.0 software with Ecoinvent 3.5 database and baseline CML method on impact analysis, the amount of CO 2 emissions equivalents that have an impact on GWP in one cycle of pasteurized goat milk production in scenario 1 of 3.52 kg CO 2 eq/FPCM Milk and scenario 2 of 4.73 kg CO 2 eq/FPCM milk

Functional Tinospora cordifolia (giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and microstructure

Tinospora cordifolia (giloy), a medicinal plant widely used in Indian system of medicine, is known to cure various ailments owing to its therapeutic values. Milk is considered as an ideal/delivery carrier system for its bioactive molecules. Therefore, in view of ‘green milk’ concept, and to potentiate the therapeutic benefits of goat milk and giloy juice, pasteurized functional giloy-goat milk beverage was developed using goat milk and debittered giloy juice (90 : 10) and evaluated for its' storage stability at refrigeration temperature (4 ± 1°C). Results revealed that functional beverage prepared with herbal extract treated giloy juice had highest (p < 0.05) total solids, bioactive compounds and anti-oxidant activity as compared to goat milk alone. HMF content showed retardation of browning reaction upon herbal extract application. Viscosity of the beverages was observed to be increasing with increasing shear rate. Fluorescent microscopy indicated polyphenol-milk protein interaction which was well confirmed with FTIR analysis and SEM, thus, supporting the compatibility of giloy juice with goat milk system. Three main principal components were identified for sensory evaluation data using Principal Component Analysis and results revealed beverage acceptability even over the 5 days of storage.

The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy and colostrum-based products.

Pasteurisation of raw milk, colostrum, dairy or colostrum‐based products must be achieved using at least 72°C for 15 s, at least 63°C for 30 min or any equivalent combination, such that the alkaline phosphatase (ALP) test immediately after such treatment gives a negative result. For cows’ milk, a negative result is when the measured activity is ≤ 350 milliunits of enzyme activity per litre (mU/L) using the ISO standard 11816‐1. The use and limitations of an ALP test and possible alternative methods for verifying pasteurisation of those products from other animal species (in particular sheep and goats) were evaluated. The current limitations of ALP testing of bovine products also apply. ALP activity in raw ovine milk appears to be about three times higher and in caprine milk about five times lower than in bovine milk and is highly variable between breeds. It is influenced by season, lactation stage and fat content. Assuming a similar pathogen inactivation rate to cows’ milk and based on the available data, there is 95–99% probability (extremely likely) that pasteurised goat milk and pasteurised sheep milk would have an ALP activity below a limit of 300 and 500 mU/L, respectively. The main alternative methods currently used are temperature monitoring using data loggers (which cannot detect other process failures such as cracked or leaking plates) and the enumeration of Enterobacteriaceae (which is not suitable for pasteurisation verification but is relevant for hygiene monitoring). The inactivation of certain enzymes other than ALP may be more suitable for the verification of pasteurisation but requires further study. Secondary products of heat treatment are not suitable as pasteurisation markers due to the high temperatures needed for their production. More research is needed to facilitate a definitive conclusion on the applicability of changes in native whey proteins as pasteurisation markers.

ПЛОДОВО-ЯГОДНЫЕ НАПОЛНИТЕЛИ В ПРОИЗВОДСТВЕ КАЗАХСКИХ НАЦИОНАЛЬНЫХ КИСЛОМОЛОЧНЫХ НАПИТКОВ

This paper offers investigation of fruit and berry fillers on the rheological properties of fermented milk drinks. The research was conducted as part of a scientific research effort. Local wild plants were used as fillers. This type of research allowed expanding the range of products at the enterprise and improving the organoleptic and nutritional properties of products. The purpose of this article is to find additional local vegetable raw materials as filler for fermented milk products. The importance of the results is that the data obtained can be used by specialists of dairy farms. During the period of coronavirus infection, when there were interruptions in the supply of raw materials, such directions it sets for future research as the development and improvement new food products by using local plant raw materials were revealed. The experimental samples of fermented milk drink from goat’s milk with various fillers (tayberry, shadberry, black chokeberry and blackcurrant). The pH of the samples were measured with a pH meter (Exspert-рН, Russia). Total solids, protein, fat, ash, and titratable acidity were determined according to the methods described by the standard method. Goat's milk is subjected to ozonization for 10 minutes at an ozone concentration of 80 mg/m3 before entering the container. The pasteurized goat milk (at 37 °C) was inoculated with freeze-dried culture bacterial starter culture (thermophilic lactic acid bacteria and bifidobacteria (Breve B 10, Bifidobacterium adolescentis B 14, Bifidobacterium adolescentis B 37) in the ratio 2:1 at 5 % inoculation level. The sensory aspects were undertaken using 10 panellists. The degree of influence of the introduced bacterial starter culture on the duration of fermentation of fermented milk beverages was studied by taking into account the rheological characteristics and structural and technological parameters. A mathematical model of the dependence of the strength and acidity of a fermented milk clot on the dose of fruit and berry fillers is constructed.

Kualitas Mikrobiologis Susu Kambing dengan Metode Pasteurisasi High Temperature Short Time (HTST) pada Penyimpanan Berbeda

The aim of this study was to determine the effectiveness of the pasteurization method on the microbiologicalquality of goat’s milk stored at different times in the refrigerator. The research was conducted in MarchMay 2020 at the Animal Production Laboratory of the University of Lampung and the Laboratory ofthe Lampung Veterinary Center. The goat milk sample were colleted from Etawah Grade goats fromsmallholder farms in Metro City. Milk samples were taken from 20 goats from Etawah Grade in the 2ndand 3rd lactation periods. The goat milk sample used was 9 liters. Goat milk samples were pasteurizedusing the high temperature short time (HTST) method at a temperature of 72ºC for 15 seconds thencooled and put in a plastic bottle and stored in the refrigerator. This study used a completely randomizeddesign (CRD) with long storage treatment (0 days, 12 days, 24 days, 36 days, 48 days, and 60 days) in therefrigerator. The results showed that pasteurized goat milk with different storage times had no effect onthe microbiological quality, namely TPC, S. aureus, coliform bacteria, E. coli, reductase numbers andpH values. The conclusion of this study is that pasteurized goat’s milk using the HTST method is stillsuitable for consumption until the 60th storage day

Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

Abstract This study evaluated the influence of temperature and β-galactosidase concentration on lactose hydrolysis and on the composition of pasteurized goat milk. Goat milk was pasteurized at 75 °C/15 s and cooled to 10 °C and 30 °C, received 0 (control); 0.04%; 0.07%; 0.20% (v/v) β-galactosidase and was incubated for 5 h, followed by enzymatic inactivation at 85 °C. The hydrolysis degree, pH and acidity were evaluated hourly. Physico-chemical parameters were determined after hydrolysis. The maximum hydrolysis degree (100%) has been reached in 4 h when using 0.07% and 0.20% lactase concentrations at 30 °C; however, the minimum hydrolysis percentage of 70% has been reached at 10 °C for all lactase concentrations tested since 1 h of incubation. The degree of hydrolysis and the total acidity of pasteurized goat milk increased with temperature. Low lactase concentrations resulted in an increase in protein levels, total casein, density, total and defatted dry extract. Therefore, combination of low lactase levels and hydrolysis at 10 °C promoted positive changes in lactose-free pasteurized goat milk. This study was the first reporting the changes resulting from enzymatic hydrolysis in the composition of pasteurized goat milk.

Incidence and antibiotic susceptibility of bacteria in goat milk in Ibadan, Nigeria

Goat milk and its products are highly nutritious and widely consumed in several countries. In Nigeria, little attention has been given to goats as dairy animals; hence the raw milk can be a potential source of bacterial contamination and spread of antibiotic resistant pathogens within human, animal and environment. In this study, the incidence and antibiotic susceptibility of bacteria in goat milk in Ibadan, Nigeria was evaluated. The bacteriological quality and antibiotic resistance characteristics of the isolates from105 raw milk samples collected from does in five goat herds in Ibadan in Oyo-State, Nigeria were carried out. A total of 126 bacterial isolates belonging to six bacteria genera [Lactobacillus spp (23.81%), Staphylococcus aureus (23.02%), E.coli (20.63%), Klebsiella pneumonia (15.08%), Pseudomonas aeruginosa (10.35%), Streptococcus spp (07.14%)] were obtained from the samples. The Gramnegative isolates exhibited resistance toamoxillin (84.50%), augmentin (77.59%), septrin (75.86%), sparfloxacin (72.41%), chloramphenicol (68.97%), streptomycin (65.52%), perfloxacin (56.90%), tarivid (51.72%), gentamycin (48.28%), ciprofloxacin (48.27%).While the Gram positive bacteria also exhibited resistance to ampiclox ( 69.12%), septrin (42.65%), erythromycin (33.82%), streptomycin (14.71%), gentamycin (11.76%), rocephin (07.35%), zinnacef (02.94%), ciprofloxacin (01.47%). Multi-drug resistance (MDR) to three or more antimicrobials was observed in some of the isolates. This study revealed high prevalence of MDR bacteria in goat milk that can contribute to the global antibiotic resistance menace through primary or secondary infections associated with husbandry, milking and consumption of improperly pasteurized goat milk.

Physico-Chemical Changes, Microbiological Properties, and Storage Shelf Life of Cow and Goat Milk from Industrial High-Pressure Processing

Industrial high-pressure processing (HPP) was conducted on cow and goat milk in comparison to conventional heat pasteurization. No significant changes were found in the physico-chemical properties of the treated milk except for pH, where pasteurized cow milk experienced a decrease while goat milk’s pH increased for both pasteurized and HPP treated. HPP-treated cow and goat milk both achieved microbial shelf life of 22 days at 8 °C storage with no increase in Bacillus cereus, mesophilic aerobic spores, coliform, yeast and mold but slight increase in psychrotrophic bacteria and total plate count. Pasteurized goat milk was spoilt at the end of storage with exceeding count of psychrotrophic bacteria (9.0 × 108 CFU/mL) and total plate count (3.5 × 108 CFU/mL). HPP-treated cow milk exhibited higher physico-chemical stability than goat milk as evidenced by non-significant change of titratable acidity but goat milk experienced an increase of 0.04% averagely.

ANALISIS RANTAI PASOK DAN STRATEGI PENGEMBANGAN SUSU KAMBING PASTEURISASI DI GOATZILLA FARM &amp; CAFE

Goatzilla Farm &amp; Cafe is agroindustry in Lumajang which processes goat milk into various products and has several business units that related to enduro goat farms. The main product of Goatzilla Farm and Cafe is pasteurized goat milk. the scale of goat milk pasteurized production is still small category because the labour used is labour in the family, the supply of fresh goat milk is uncertain, and product marketing is still limited due to BPOM's permit constraints. Therefore, it is necessary to make efforts to develop pasteurized milk products at Goatzilla Farm &amp; Cafe. This research aims to determine supply chain, value-added, and development strategy of goat pasteurized milk at Goatzilla Farm &amp; Cafe. The location of the research was determined by the purposive method. The research method used descriptive and analytic methods. The result of the research showed that the links involved in the supply chain of pasteurized goat milk are Goatzilla farm units, partner farmers, collectors, the processing unit of Senduro Goatmilk Indonesia, Goatzilla Farm &amp; Cafe, Senduro Goatmilk Indonesia outlet, and consumers. The processing of fresh goat milk into pasteurized goat milk provides positive value-added and can be classified as a medium category. The recommended strategy for the development of pasteurized goat milk based on the FKK value of the highest driving and inhibiting factors is to form a cooperative business entity engaged in agribusiness of Senduro goat milk.

Comparative study on the physical characteristics of goat milk pasteurization through serial and circulation systems of ultraviolet method

This research was intended to evaluate the physical characteristics of pasteurized goat milk by serial and circulation systems of ultraviolet (UV) rays. The parameters measured covered viscosity, specific heat, conductivity, pH, water content, freezing point and specific gravity. The UV reactor system consisted of a reactor housing made of ST 316 material equipped with 10W UV lamp, UV-C 253.7 nm and a quartz tube with 1.80 J per square cm or 2314.83 J per liter as a dose per reactor for the serial system and 1.56 J per square cm as a dose for circulation system. The results of the serial system showed that the physical characteristics were not significantly different from the control at 0.5 percent, whilst the circulation system with flow rate of 10 cc per second and dose of 1.56 J per square cm showed that the treatment of two, four and six circulations on viscosity treatment had different effect from the control (P less than 0.01), whereas other treatments did not differ from the control (P more than 0.05).