Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk

Table 2

The effect of pasteurization temperature on the average viscosity and titratable acidity (%) of stored goat milk at 4°C.

Storage (weeks)	Average viscosity (mPa s) ± SD^∗∗			Average titratable acidity (%) ± SD^∗∗
	72°C	75°C	81°C	72°C	75°C	81°C
0^∗	1.71 ± 0.17	1.67 ± 0.14	1.58 ± 0.18	0.18 ± 0.01	0.20 ± 0.03	0.22 ± 0.02
2	1.73 ± 0.22	1.73 ± 0.11	1.77 ± 0.27	0.17 ± 0.02	0.17 ± 0.01	0.18 ± 0.02
3	1.76 ± 0.18	1.80 ± 0.22	2.20 ± 0.18	0.17 ± 0.01	0.17 ± 0.01	0.18 ± 0.03
4	1.80 ± 0.24	1.80 ± 0.30	2.30 ± 0.15	0.17 ± 0.02	0.18 ± 0.02	0.22 ± 0.01

^∗Immediately after pasteurization (IAP); ^∗∗Average values at different temperatures 72°C (72°C/15 s and 72°C/25 s), 75°C (75°C/15 s and 75°C/25 s), and 81°C (81°C/15 s and 81°C/25 s).