Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk

Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk

The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) w...

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Bibliographic Details
Main Authors: Golfo Moatsou, Ekaterini Moschopoulou, Evangelia Zoidou, Aggeliki Kamvysi, Dimitra Liaskou, Vassiliki Tsigkou, Lambros Sakkas
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Dairy
Subjects:
goat milk
sheep milk
heat treatment
alkaline phosphatase
lactoperoxidase
whey protein denaturation
Online Access:https://www.mdpi.com/2624-862X/2/3/32

Internet

https://www.mdpi.com/2624-862X/2/3/32

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