Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk

Figure 4

Changes of percentage of total protein (a) and nonprotein nitrogen (b) contents of pasturized goat milk storge at the temeprature of 4°C. Temperature time combinations of 72°C/15 s, 72°C/25 s, 75°C/15 s, 75°C/25 s, 81°C/15 s, and 81°C/25 s are considered as heat treatments.

(a)

(b)