Effect of thermosonication process on physicochemical properties and microbial load of goat’s milk

• Published in: Journal of food science and technology 2019-12, Vol.56 (12), p.5309-5316
• Main Authors: Ragab, E. S., Lu, J., Pang, X. Y., Nassar, K. S., Yang, B. Y., Zhang, S. W., Lv, J. P.
• Format: Article
• Language: English
• Subjects: Calcium; Casein; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Combined treatment; Dairy industry; Food processing industry; Food Science; Goat's milk; Goats; Micelles; Microorganisms; Milk; Nutrition; Original; Original Article; Pasteurization; Phosphorus; Physicochemical properties; Protein interaction; Proteins; Turbidity; Ultrasound; Viscosity
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-019-04001-3

In this study, thermosonication was used as a combined treatment of raw goat milk (RGM) using pasteurization (72 °C for 15 s) and ultrasound treatments (20 kHz at the power variance of 150 W, 200 W, 300 W and 400 W for 10 min). Investigation on the impact of the microbial load, protein content, protein aggregation, the particle size of fat and casein micelles, pH, viscosity, turbidity, color, and soluble calcium and phosphorus contents were carried out, whiles RGM and PGM served as the control. Our results revealed that at 400 W, that thermosonication resulted in a significant reduction (α = 0.05) in the microbial load of the samples to less than 2.3 log cfu/mL in comparison to those of RGM and pasteurized goat milk (PGM) at 5.94 log cfu/mL and 4.76 log cfu/mL respectively. In RGM, the fat size (3.5 µm) decreased to 0.4 µm at 300 W; while those of casein micelles also decreased from 406 to 256.4 nm at 400 W. However, no significant effect was observed in the color and soluble calcium and phosphorus contents of all samples. The effect on the microbial load and fat homogenization would promote thermosonication process in the dairy industry.