Minimal processing for goat milk preservation: Effect of high-pressure processing on its quality

• Main Authors: Razali, Muhammad Faiz, Narayanan, Sangitha, Md. Hazmi, Nurul Ashikin, Abdul Karim Shah, Nor Nadiah, Mustapa Kamal, Siti Mazlina, Mohd Fauzi, Noor Akhmazillah, Sulaiman, Alifdalino
• Format: Article
• Language: English
• Published: Wiley 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: http://eprints.uthm.edu.my/3754/1/J12575_1207b5e00ccce5f386fc71c22ed045fd.pdf; http://eprints.uthm.edu.my/3754/; https://doi.org/10.1111/jfpp.15590

Fresh goat milk spoilt in a short time due to bacterial spoilage. Conventional heat pasteurization can cause nutrient degradation. Hence, high-pressure processing (HPP) is chosen as an alternative. The safety and quality of goat milk processed by HPP (200–600 MPa) and thermal treatment (60–80°...