Free Access
Table I.
Chemical and microbiological quality of raw and pasteurized Saanen goat milk (N = 6).
| Analyses | Milk | Mean | SD |
|---|---|---|---|
| Lactoperoxidase activity | Raw | 0.090 U·mL−1 | 0.02 |
| Pasteurized | 0.040 U·mL−1 | 0.02 | |
| Titratable acidity | Raw | 0.12% | 0.01 |
| Pasteurized | 0.14% | 0.04 | |
| pH | Raw | 6.52 | 0.04 |
| Pasteurized | 6.47 | 0.20 | |
| Escherichia coli | Raw | 3.07 log cfu·mL−1 | 0.19 |
| Lactococcus sp. | Raw | 4.24 log cfu·mL−1 | 0.26 |
| Lactobacillus sp. | Raw | 3.44 log cfu·mL−1 | 0.04 |