Comparative study on the heat stability of goat milk and cow milk

摘要

We investigated differences between goat and cow milk by exploring the factors influencing milk stability by testing the heat coagulation time. Heat-stable milk samples were characterized by a higher pH, a lower heating temperature, a lower calcium concentration, a higher concentrations of EDTA-2Na, phosphate and citrate. However the sucrose concentration caused different patterns of heat stability. The heat stability of milk increased as the sucrose concentration increased from 10% to 30%, then decreased as it rose above 30%. Compared with cow milk, goat milk is less stable to heat treatments being affected by pH, heating temperature, and the addition of calcium chloride, disodium EDTA, disodium hydrogen phosphate, and sucrose. After adding sodiumcitrate, the heat stability of goat milk was better than that of cow milk, with ANOVA results indicating a statistically significant difference.