The aim of this work was evaluate the chemical, microbiological and sensorials modifications of the pasteurized caprine milk, stored frozen by 90 days. Were realized analyses for the chemical caracterization of the pile used in the experiments (fat, Dornic acidity, density, total dry extract, pH and free fatty acids) and microbiological caracterization (total count, psychrotrofics, total and fecals coliforms). Slow pasteurization at 63°±1°C by 30 minutes was applied to the milk samples, followed by storage in freeze under a temperature of -18°±1°C. Were realized chemical analysis (pH, acidity and FFA), microbiologicals (total counts, psychrotrofics and coliformes) and sensorials (taste, characteristc flavor, taste, strange smell and general aspect) at 0, 30, 60, 90 days of freezing. It was also realized milk sensorial analysis at 0 and 90 days of storage, after thawing and homogenization in blender during two minutes. It was observed that the prolonged freezing of the pasterized milk did not altered significantly its chemical and microbiological characteristics. Only acidity showed significant decrease. Nevertheless, the milk quality from the sensorial point of view, presented significants modifications, with damage of characteristics taste and flavour and accentuated decrease of the general aspect during the storage. The milk homogenization in blender, after thawing improve the general aspect and the product acceptacion by the sensorial panel.
freezed goat milk; stored; modifications-quality
