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The stability of goat's milk to UHT processing

Authors: J.G. Zadow, J.F. Hardham, H.R. Kocak and J.J. Mayes

Abstract:

In the initial pH of goat's milk subjected to UHT processing is below about 6.9, rapid and severe sedimentation occurs in the product. This problem may be controlled by either adjustment of the pH of the milk to well above 7.0, or by the addition of 0.2% di-sodium phosphate to the milk before processing. The higher ionic calcium content of goat's milk compared to cow's milk is probably responsible for the greater instability of goat's milk to UHT processing.

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