The influence of pasteurization temperature on the physicochemical composition and colour of Murciano-Granadina goat milk

An evaluation of the physicochemical characteristics and colour in Muvciano -Granadina goat milk was carried out on several samples subjected to differ ent pasteurization treatments (72 degrees C/15 s, 76 degrees C/15 s and 80 degrees C/10 s). An apparent increase in the level of caseins was observed along with a decrease in the serum protein contents at pasteurization tempe ratures of 76 and 80 degrees C. This change can be partly justified by the interactions between beta-lactoglobulin and K-casein in pasteurized milk. T he fat content, viscosity and density of the milk showed minimal sensitivit y to the thermal treatments, but the hear treatment did affect the paramete rs which defined the colour of the milk, as shown by a decrease in the Yell ow Index and an increase in the difference in colour.