Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach
نویسنده
چکیده
In milk processing, special emphasis is directed to fostering the taste and healthy values of goat milk. Therapeutic properties of goat milk are very well known. Comparison of cow and goat milk at the level of chemical composition suggests significant differences in their physical and chemical characteristics. Smaller diameter of fat globules (natural homogeneity), high portion of essential amino acids and soluble minerals lead to higher digestibility of goat milk in comparison with cow milk. Goat milk has a large total area of fat globules compared with cow milk. Due to lower diameter of fat globules, the velocity of fat skimming is faster, indicating less energy consumption during processing.1,2
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