Research Article
Brittany I Davis, Aftab Sid
Abstract
Dehydration has a benefit of extending shelf life of foods, which can reduce or minimize nutritional and physicochemical changes in powdered goat milk products during storage. The objectives of this study were to evaluate physicochemical properties and fatty acid compositions of powdered goat milk (PGM) during storage. Three batches of commercial whole goat milk powders were purchased from a local retail outlet in Warner Robins, Georgia, and the PGM samples were stored at 4 and 22°C for 0, 2, and 4 months. Results showed that there were significant (P