In this study, it was aimed to investigate the changes in goat milk after heating at different temperatures and during storage in different packaging materials. For this purpose, milks obtained from a farm producing goat milk in Bolu in Turkey were divided into two groups, the first group was pasteurized at 65°C for 30 min and the second group at 95°C for 5 min. Each group of pasteurized milk samples was again divided into two groups and filled into transparent and brown bottles. Samples were

more »

... ken before and after heat treatments to reveal the effect of heating, and also on 0 th , 5 th and 10 th days of storage period (at +4°C) to determine storage effect. The results showed that heat treatment caused increases in dry matter values of goat milk samples (P<0.05). On the contrast, heat treatment had no effect on the values of fat, acidity, viscosity and vitamins significantly (P>0.05). Heating the milk samples by High Pasteurization method resulted with significantly high values of sedimentation. Besides hydroxymethylfurfural, nonenzymatic browning compounds and L* values increased as the heating value increased. The acidity values of the samples increased during storage (P<0.05). The hydroxymethylfurfural and nonenzymatic browning compounds values of the Low Pasteurized and High Pasteurized milk samples were differed from each other (P<0.05) while the packaging materials and the storage time were had no significant effect (P>0.05). Also, sedimentation and L* values were affected during storage (P<0.05).