Quality of Goat's Milk Rich in Polyunsaturated Fatty Acid (PUFA) Pasteurized at Different Heat Temperatures Treatment

Abstract

ABSTRACTGoat's milk has superior nutritional content, fat and protein in goat's milk are easier to digest, and the vitamin B1 content is higher than cow's milk. The body can utilize goat's milk containing PUFA n-3 as a functional food that is very beneficial for the body's health. The characteristics of goat's milk are rich in nutrients and contain long-chain saturated fatty acids, making goat's milk easily rancid and prone to microorganism contamination. The first treatment that can prevent goat milk spoilage is heating or pasteurization. The purpose of this research was to determine the quality of goat's milk rich in polyunsaturated fatty Acid (PUFA) pasteurized at different heat temperatures treatment. The goat’s milk was pasteurized at 80°C for 15 minutes (treatment P1), pasteurized at 90°C for 10 minutes (treatment P4), pasteurized at 100ºC for 15 seconds (treatment P4), and raw milk as a control. The variables measured were sensory quality (color, smell, and taste) and chemical content (protein, fat, and lactose). The research was done by completely randomized design, then the data collected were analyzed using analysis of variance followed by Duncan's New Multiple Range Test. The results showed that the protein content in PUFA-rich goat's milk significantly decreased at 100 oC for 5 seconds, while fat content, lactose, color, odor, and the taste did not change.Keywords: Goat’s milk, pasteurization, milk quality.