Estabilidade térmica e ao álcool do leite de cabras Saanen e Alpina

Mello, Fernanda Assaife dePinto, Andrea TrollerZanela, Maira BalbinottiSchmidt, Verônica

The increase in the goat’s milk production chain has been intensified in recent years. However, little is known about the quality characteristics of goat’s milk. In this sense, the present assay aimed to evaluate the physical parameters of goat’s milk: titratable acidity, alcohol and heat stability and its possible relations.

1. Acidez titulável
2. Resistência térmica
3. Alcohol test
4. Teste do álcool
5. Leite de cabra
6. Titratable acidity
7. Thermal resistance
8. Goat’s milk