Minimal processing for goat milk preservation: Effect of high-pressure processing on its quality
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°...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/3754/ http://eprints.uthm.edu.my/3754/1/J12575_1207b5e00ccce5f386fc71c22ed045fd.pdf |
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| author | Razali, Muhammad Faiz Narayanan, Sangitha Md. Hazmi, Nurul Ashikin Abdul Karim Shah, Nor Nadiah Mustapa Kamal, Siti Mazlina Mohd Fauzi, Noor Akhmazillah Sulaiman, Alifdalino |
| author_facet | Razali, Muhammad Faiz Narayanan, Sangitha Md. Hazmi, Nurul Ashikin Abdul Karim Shah, Nor Nadiah Mustapa Kamal, Siti Mazlina Mohd Fauzi, Noor Akhmazillah Sulaiman, Alifdalino |
| author_sort | Razali, Muhammad Faiz |
| building | UTHM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T20:05:00Z |
| format | Article |
| id | uthm-3754 |
| institution | Universiti Tun Hussein Onn Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:05:00Z |
| publishDate | 2021 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uthm-37542021-11-22T02:04:14Z http://eprints.uthm.edu.my/3754/ Minimal processing for goat milk preservation: Effect of high-pressure processing on its quality Razali, Muhammad Faiz Narayanan, Sangitha Md. Hazmi, Nurul Ashikin Abdul Karim Shah, Nor Nadiah Mustapa Kamal, Siti Mazlina Mohd Fauzi, Noor Akhmazillah Sulaiman, Alifdalino TX341-641 Nutrition. Foods and food supply 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. Wiley 2021 Article PeerReviewed text en http://eprints.uthm.edu.my/3754/1/J12575_1207b5e00ccce5f386fc71c22ed045fd.pdf 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. pp. 1-11. https://doi.org/10.1111/jfpp.15590 |
| spellingShingle | TX341-641 Nutrition. Foods and food supply Razali, Muhammad Faiz Narayanan, Sangitha Md. Hazmi, Nurul Ashikin Abdul Karim Shah, Nor Nadiah Mustapa Kamal, Siti Mazlina Mohd Fauzi, Noor Akhmazillah Sulaiman, Alifdalino Minimal processing for goat milk preservation: Effect of high-pressure processing on its quality |
| title | Minimal processing for goat milk preservation: Effect of
high-pressure processing on its quality |
| title_full | Minimal processing for goat milk preservation: Effect of
high-pressure processing on its quality |
| title_fullStr | Minimal processing for goat milk preservation: Effect of
high-pressure processing on its quality |
| title_full_unstemmed | Minimal processing for goat milk preservation: Effect of
high-pressure processing on its quality |
| title_short | Minimal processing for goat milk preservation: Effect of
high-pressure processing on its quality |
| title_sort | minimal processing for goat milk preservation: effect of
high-pressure processing on its quality |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | http://eprints.uthm.edu.my/3754/ http://eprints.uthm.edu.my/3754/ http://eprints.uthm.edu.my/3754/1/J12575_1207b5e00ccce5f386fc71c22ed045fd.pdf |