CIGR VI 2019

講演情報

Oral Session

Food Quality

[4-1330-D] Food Quality (2)

2019年9月4日(水) 13:30 〜 14:30 Room D (4th room)

Chair:Nurheni Sri Palupi(Bogor Agricultural University, Indonesia)

14:15 〜 14:30

[4-1330-D-04] Effect of Direct and Indirect Heating On Heat Stability of Goat Milk

*Souvia Rahimah1 (1. Universitas Padjadjaran(Indonesia))

キーワード:goat milk, direct heating, indirect heating, heat stability

Goat milk is known to be generally less heat stable than cow milk. Two different genotypes of goat skim milk: Dahlem Cashmere (DC) and Saanen (SA) and cow milk as a reference, were subjected to three standard heating procedures under pilot plant conditions, using direct (steam injection) and indirect (tubular heat exchanger) techniques. Direct steam injection carried out under UHT conditions (140 oC, 0 s) with and without preheating treatment. Indirect heating procedures included high temperature-short time (HTST) pasteurisation (90 oC), extended short life (ESL) (120 oC) and ultra high temperature (UHT) (140 oC) treatments for 0, 60 and 120 s. The heated milks were analyzed with regard to the degree of whey protein denaturation (HPLC), casein micelles size (dynamic light scattering) and calcium content in serum (EDTA titration).
Analysis results indicated no severe difference between tube and pilot plant trials at 140 °C for 0 s, except for casein micelle size, DC milk from pilot plant trials with preheating (90 °C for 120 s) contained bigger particles.