Effect of the pasteurization process on the chemical quality, aromatic profile, and fatty acid profile of goat milk from Cariri Paraibano

The objective of this research was to evaluate the effect of the pasteurization process on chemical quality, aroma, and fatty acid profile of goat milk from this region. In this context, physical–chemical parameters were assessed, the fatty acid profile was identified, and the profile of volatile compounds in raw (unpasteurized) and pasteurized goat milk was characterized. Regarding the fatty acid profile, the saturated and monounsaturated fatty acids found in higher percentages were the same for both raw and pasteurized milk (capric, myristic, palmitic, stearic, and oleic acids). However, the polyunsaturated fatty acids differed, with linoleic acid in raw milk and eicosapentaenoic acid in pasteurized milk. After pasteurization, the atherogenicity and thrombogenicity indices decreased, while the ratio of hypocholesterolemic to hypercholesterolemic fatty acids increased, along with the content of desirable fatty acids. Manual solid-phase microextraction was the most viable method, and resulting in 34 volatile compounds, most of which were terpenes (8), aromatic compounds (7), and aldehydes (5) in raw milk. In pasteurized milk, 27 terpenes, 22 hydrocarbons and 11 aldehydes were identified. The results showed increased lipid and lactose content, and the decrease in the amount of saturated fatty acids was associated with a considerable increase in polyunsaturated fatty acids. The thermal pasteurization process influenced the volatile profile of goat milk, leading to the formation of new compounds/chemical classes in pasteurized milk.