Effects of pulsed electric field and cold plasma treatments on goat milk: A study based on microflora, quality, flavor and protein digestion

Puntos clave

• Enhanced flavor profiles were observed in goat milk treated with pulsed electric field and cold plasma, indicating positive sensory changes.
• Protein digestion improved significantly, with treatments fostering better nutrient absorption and microflora balance in goat milk.
• Assessment using a comparative analysis of different treatment methods highlighted the microbiological benefits impacting milk quality.
• Improvements observed in goat milk quality may enable better dairy processing methods, enhancing final product outcomes.