Study on Chemical Composition and Calcium Content of Pasteurized Goat Milk by Different Methods of Heat Treatment
Abstract
The objective of the experiment was to study the chemical composition and calcium content of raw and pasteurized goat milk by 4 methods of farmers. Raw and pasteurized goat milk samples were collected from four different farms (4 pasteurized methods). Method no.1-4 were, goat milk was heated at 100ºC for 10 sec., 72ºC for 15 min., 85ºC for 5 min. and 80ºC for 10 sec., respectively. The data were recorded for 3 months (2 times per month) for 6 times and analyzed by using Least Square. The data showed that there were highly significant differences in protein, fat, lactose, solid not fat and total solid of raw and pasteurized goat milk (P <0.05). The method no.1 had lost the highest milk composition value and calcium content by 17.35 percent. Because of heat treatment effect on milk composition and quality, it lowered quality of goat milk
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