Zakaria et al. / Malaysian Journal of Fundamental and Applied Sciences Vol. 16, No. 4 (2020) 475-482 RESEARCH ARTICLE Physicochemical composition, microbiological quality and consumers’ acceptability of raw and pasteurized locally produced goat milk Zarinah Zakaria a,*, Wong Shi Yun a , Nadiawati Alias a, Siti Nuriah Mohd Noor a, Abd Jamil Zakaria a, Zakiah Mustapha a, Napisah Hussin b, Wan Rohani Wan Taib b, Aryati Ahmad b Noor Aini Mohd Yusoff b a Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia. b Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Gong Badak Campus, 21300 Kuala Terengganu, Terengganu, Malaysia. * Corresponding author:
[email protected] Article history Abstract Received 18 December 2019 Revised 30 Mac 2020 The present study aimed to compare the raw and pasteurized goat milks in aspects of Accepted 5 May 2020 physicochemical composition, microbiological quality, and stability of lactic acid bacteria. Consumers’ Published Online 25 August 2020 acceptability to locally produced goat milk was also determined. Raw and pasteurized (LTLT) Saanen goat milks were analyzed while commercial (HTST and homogenized) goat milk was used as control. While pasteurization (LTLT) showed no significant effect on fat, protein, lactose, and ash content of raw goat milk (p>0.05). LTLT pasteurization kept the physicochemical properties of goat milk such as pH and viscosity similar to raw goat milk (p>0.05), there was a significant difference of titratable acidity (p<0.05). After LTLT and HTST pasteurizations, goat milk showed an increase in lightness with a reduction in yellowness, as well as significant reduction in microbial load.