E3S Web Conf.
Volume 233, 20212020 2nd International Academic Exchange Conference on Science and Technology Innovation (IAECST 2020)
|Number of page(s)||4|
|Section||BFS2020-Biotechnology and Food Science|
|Published online||27 January 2021|
Change in the stability of goat milk and cow milk due to pH and heat
1 College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
2 Qingdao Institute of Animal Husbandry and Veterinary Medicine, Qingdao, China
This paper aimed to evaluate the changes in the thermal stability of goat milk, cow milk and homogenized milk under different pH conditions. The results showed that goat milk was of type B milk, and the thermal stability were positively correlated with the pH value. But cow milk was of type A milk, the most stable pH of fresh milk was 6.9, while it was 6.7 for homogenized cow milk. Compared with cow milk, the acidification of goat milk was stronger due to heat. Therefore, in the process of milk production, the germicidal heating conditions of two different milk sources should be determined according to their thermal stability.
© The Authors, published by EDP Sciences 2021
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