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<p>Goat milk possesses a comprehensive nutritional profile, yet conventional pasteurization often leaves residual enzymes and microorganisms active, limiting shelf life and hindering long-distance distribution. While ultrasound has been previously applied in dairy processing, the present study establishes a novel, systematically optimized protocol that synergistically combines ultrasound with pasteurization specifically for goat milk—a targeted application that remains largely underexplored. Compared to traditional pasteurization alone, the combined treatment significantly reduced fat globule size (from 259.37&#xa0;nm to 235.20&#xa0;nm), minimized fat uplift rate, and decreased viscosity (to 1.55&#xa0;Pa·s). Ultrasonic cavitation and shear effects disrupted protein aggregation, improved emulsification stability (to 74.47%), and enhanced foaming capacity (to 34%), while also promoting α-helix formation in protein secondary structures. In vitro digestion simulations demonstrated accelerated hydrolysis and higher protein bioaccessibility (to 47.69%). Notably, storage stability tests at 4&#xa0;°C revealed that ultrasound-assisted pasteurization extended shelf life to 24 days, effectively delaying acidity increases and maintaining physicochemical integrity. These findings underscore the unique contribution of this research, establishing an optimized, synergistic non-thermal strategy that not only preserves but actively enhances the functional and storage properties of goat milk, offering a viable and improved method for producing shelf-stable, nutrient-rich goat milk products.</p> Graphical Abstract <p></p>

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Non-thermal synergy in dairy processing: Ultrasound-assisted pasteurization enhances functional and storage properties of goat milk

  • 期刊论文

  • 发表日期：

    2025年12月15日

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  • Yiting Zhao,
  • Xiaoxue Fan,
  • Xiaoning Zhang,
  • Hua Jiang,
  • Haiying Tao,
  • Kaisheng Zhang,
  • Cunfang Wang,
  • Yanbo Luo

摘要

Goat milk possesses a comprehensive nutritional profile, yet conventional pasteurization often leaves residual enzymes and microorganisms active, limiting shelf life and hindering long-distance distribution. While ultrasound has been previously applied in dairy processing, the present study establishes a novel, systematically optimized protocol that synergistically combines ultrasound with pasteurization specifically for goat milk—a targeted application that remains largely underexplored. Compared to traditional pasteurization alone, the combined treatment significantly reduced fat globule size (from 259.37 nm to 235.20 nm), minimized fat uplift rate, and decreased viscosity (to 1.55 Pa·s). Ultrasonic cavitation and shear effects disrupted protein aggregation, improved emulsification stability (to 74.47%), and enhanced foaming capacity (to 34%), while also promoting α-helix formation in protein secondary structures. In vitro digestion simulations demonstrated accelerated hydrolysis and higher protein bioaccessibility (to 47.69%). Notably, storage stability tests at 4 °C revealed that ultrasound-assisted pasteurization extended shelf life to 24 days, effectively delaying acidity increases and maintaining physicochemical integrity. These findings underscore the unique contribution of this research, establishing an optimized, synergistic non-thermal strategy that not only preserves but actively enhances the functional and storage properties of goat milk, offering a viable and improved method for producing shelf-stable, nutrient-rich goat milk products.

Graphical Abstract