Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market

Two groups of market samples were collected: four whey produced in small scale facilities, and large dairy factories. The additional two groups: acid (a) sweet whey(s) collected laboratory from cheeses differently heated goat milk (A—65°C/30 min, B—80°C/5 min C—90°C/5 min). Gross composition (dry matter content, fat protein content), pH, protein, mineral microbial counts determined. Obtained results for analyzed by two-way one-way ANOVA, respectively. Visualization quantitative relationships within has been done principal component analysis (PCA). Comparison the with those suggested that majority originated between 65 80°C. While heat treatment affected composition, coagulation type determined whey. amount Ca content was almost times higher, while Zn is more than 15 higher lack influence on Mg detected. Such behavior opposite cow behavior, which subsequent increase heating temperature, soluble decreases. For all samples, dry agreement legally required minimum level (5.5%). Although legal requirements safety quality products are flexible counterparts, there not a single characteristic differed significantly