Work

Differences in storage stability of cow's milk-based and goat's milk-based infant formulas

Year: 2025

Type: article

Abstract: Goat's milk-based infant formula (YIF) have the advantages of high nutritional value and hypoallergenicity, and fewer studies have been conducted on YIF. Therefore, this study examined the changes in physicochemical and functional properties of cow's milk-based infant formula (ZIF) and YIF during 6 months of storage at 25°C, 37°C, and 50°C, respectively. The results showed that YIF had higher pH (7.26), wettability, protein oxidation, good wettability, and lower lactose crystallinity and lipid oxidation compared to ZIF. It was also found that the higher pH accelerated the rate of the maillard reaction, contributing to a significantly higher degree of browning in YIF than in ZIF (p < 0.05); this led to a lower solubility of YIF than that of ZIF. This paper explores the differences in storage stability of ZIF and YIF and provides theoretical guidance for the selection of milk-based ingredients.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102275