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


Razali, Muhammad Faiz and Narayanan, Sangitha and Md. Hazmi, Nurul Ashikin and Abdul Karim Shah, Nor Nadiah and Mustapa Kamal, Siti Mazlina and Mohd Fauzi, Noor Akhmazillah and Sulaiman, Alifdalino (2021) Minimal processing for goat milk preservation: effect of high-pressure processing on its quality. Journal of Food Processing and Preservation, 45 (7). art. no. e15590. ISSN 1745-4549


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°C) at 5–15 min were studied. Thirty-day storage study at 25°C and 4°C was carried out as well. Viscosity and total soluble solid of milk were stably retained after HPP treatment and during storage. The refrigerated (4°C) HPP (600 MPa, 10 min, RT) and thermal pasteurized (70°C, 15 min) milk product were observed to be safe up to 10 days with minimal detection of microbial load. In conclusion, HPP followed by the refrigeration of goat milk provides an excellent alternative to traditional thermal pasteurization in terms of shelf life and quality.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1111/jfpp.15590
Publisher: Hindawi
Keywords: Fresh goat milk; High-pressure processing; Pasteurization; Refrigeration
Depositing User: Ms. Nur Faseha Mohd Kadim
Date Deposited: 09 May 2023 03:20
Last Modified: 09 May 2023 03:20
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/jfpp.15590
URI: http://psasir.upm.edu.my/id/eprint/94195
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