Effect of Sterilization Conditions on Quality Characteristics and Storage Stability of Goat Milk

In this study, goat milk was sterilized under different conditions (65 ℃, 30 min; 75 ℃, 20 min; 85 ℃, 15 min; 90 ℃, 10 min). The chromaticity, appearance, flavor and content of medium-short chain free fatty acids of goat milk were determined by chromaticity analyzer, electronic nose analysis, high performance gas chromatography and ultra-high resolution microscope, and the changes of average particle size and microstructure of goat milk were investigated during 21 days of storage. The results showed that different sterilization conditions had no significant effect on the color and appearance of goat milk (P>0.05). Electronic nose detection could obviously distinguish the flavor changes of goat milk under different sterilization conditions, and the contents of medium-short chain free fatty acids in milk were significantly increased after sterilization (P<0.05). After 21 days of storage, the increase of goat milk particle size led to the decrease of system stability. The sterilization condition of 90 ℃ and 10 min could effectively inhibit the increase of goat milk particle size during storage, which would be beneficial to improve the stability of goat milk and provide theoretical basis for enhancing the quality characteristics of goat milk and improving its processing technology.