A comparative study of ultrasound and thermal processing: Effects on goat milk stability and protein structure

A comparative study of ultrasound and thermal processing: Effects on goat milk stability and protein structure

ABSTRACT: Ultrasonic treatment has been shown to improve the functional properties and quality of proteins; however, the effects of ultrasound on the proteins in goat milk and the quality of goat milk are not clear. In this study, we aimed to analyze the thermal stability of whole, raw goat milk in...

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Bibliographic Details
Main Authors: Xiaoxia Chen, Lusha Wei, Yazhou Mao, Aiqing Zhao, Meixue Pu, Yufang Liu, Bini Wang
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Journal of Dairy Science
Subjects:
goat milk protein
thermal stability
ultrasonic
heat treatment
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030225000487
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