Journal of Food Science and Technology

, Volume 56, Issue 12, pp 5309–5316 | Cite as

Effect of thermosonication process on physicochemical properties and microbial load of goat’s milk

  • E. S. Ragab
  • J. Lu
  • X. Y. Pang
  • K. S. Nassar
  • B. Y. Yang
  • S. W. ZhangEmail author
  • J. P. Lv
Original Article


In this study, thermosonication was used as a combined treatment of raw goat milk (RGM) using pasteurization (72 °C for 15 s) and ultrasound treatments (20 kHz at the power variance of 150 W, 200 W, 300 W and 400 W for 10 min). Investigation on the impact of the microbial load, protein content, protein aggregation, the particle size of fat and casein micelles, pH, viscosity, turbidity, color, and soluble calcium and phosphorus contents were carried out, whiles RGM and PGM served as the control. Our results revealed that at 400 W, that thermosonication resulted in a significant reduction (α = 0.05) in the microbial load of the samples to less than 2.3 log cfu/mL in comparison to those of RGM and pasteurized goat milk (PGM) at 5.94 log cfu/mL and 4.76 log cfu/mL respectively. In RGM, the fat size (3.5 µm) decreased to 0.4 µm at 300 W; while those of casein micelles also decreased from 406 to 256.4 nm at 400 W. However, no significant effect was observed in the color and soluble calcium and phosphorus contents of all samples. The effect on the microbial load and fat homogenization would promote thermosonication process in the dairy industry.


Thermosonication Goat milk Microbial load Particle size Soluble calcium and phosphorus 



This work was supported by National Natural Science Foundation of China (Grant No. 31871834), National Key R&D Program of China (2018YFD0400900), Beijing innovation Teem of Technology System in Dairy Industry.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • E. S. Ragab
    • 1
    • 2
  • J. Lu
    • 1
  • X. Y. Pang
    • 1
  • K. S. Nassar
    • 1
    • 2
  • B. Y. Yang
    • 1
  • S. W. Zhang
    • 1
    Email author
  • J. P. Lv
    • 1
  1. 1.Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesBeijingChina
  2. 2.Faculty of AgricultureDamanhour UniversityDamanhourEgypt

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