| Summary: | 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.
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