Change in the stability of goat milk and cow milk due to pH and heat

This paper aimed to evaluate the changes in thermal stability of goat milk, cow milk and homogenized under different pH conditions. The results showed that was type B were positively correlated with value. But A most stable fresh 6.9, while it 6.7 for milk. Compared acidification stronger due heat. Therefore, process production, germicidal heating conditions two sources should be determined according their stability.