Physical, Chemical, and Microbiological Quality of Fresh Goat Milk in Different Types of Packaging During Storage
How to cite (AJARCDE) :
Fresh goat milk is a highly nutritious food product that deteriorates quickly due to microbial activity during storage. Packaging type and storage duration are believed to affect milk quality and therefore need to be studied to maintain product quality. This study aims to analyse how packaging type and storage duration affect the quality of fresh goat milk. The study used a completely randomized design (CRD) with a factorial pattern involving two factors: packaging type (glass bottles, plastic bottles, and aluminum pouches) and storage duration (1, 2, 3, and 4 days). Observed parameters included organoleptic characteristics (colour, odour, and taste), moisture content, pH, protein content, and total microbial count. The data were analyzed using analysis of variance (ANOVA) and followed by a BNT test at the 5% significance level when a significant effect was found. The results showed that storage duration had a highly significant effect (P < 0.01) on total microbial count. Still, they had no significant effect (P > 0.05) on moisture content, pH, protein content, or the organoleptic characteristics of fresh goat milk. Neither packaging type nor its interaction with storage duration significantly affected any observed parameters. During the four-day storage period, the fresh goat milk retained its white colour and normal odour and taste, with moisture content ranging from 85.25–86.13%, pH from 6.04–6.24, and protein content from 3.13–3.30%. Total microbial count increased significantly from 1.6 × 10?–2.4 × 10? CFU/g at the start of storage to 5.6 × 10? CFU/g on day 4. Thus, storage duration is a more influential factor on the microbiological quality of fresh goat milk.
Contribution to Sustainable Development Goals (SDGs):
SDG 2: Zero Hunger
SDG 3: Good Health and Well-being
SDG 9: Industry, Innovation and Infrastructure
SDG 12: Responsible Consumption and Production
[1] Badan Standardisasi Nasional, Susu Segar, SNI 3141:2011. Jakarta, Indonesia: BSN, 2011.
[2] S. Stergiadis, N. P. Nørskov, S. Purup, I. Givens, and M. R. F. Lee, "Comparative Nutrient Profiling of Retail Goat and Cow Milk," Nutrients, vol. 11, no. 10, Art. no. 2282, 2019, doi: 10.3390/nu11102282.
[3] A. Z. Mohsin et al., "Pivotal roles of ?S1-casein in the nutritional composition, technological properties, allergenicity, and its reduction strategies in goat milk," Food Reviews International, vol. 41, no. 9, pp. 2545–2569, 2025.
[4] G. A. Nayik et al., "Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk," Dairy, vol. 3, no. 3, pp. 622–647, 2022, doi: 10.3390/dairy3030044.
[5] A. Hammam, S. Salman, M. Elfaruk, and K. Alsaleem, "Goat Milk: Compositional, Technological, Nutritional, and Therapeutic Aspects," Preprints, 2021, doi: 10.20944/preprints202108.0097.v1.
[6] I. M. Qazi, "Comparative Study of Cottage Cheese Prepared from Various Sources of Milk," Proceedings of Pakistan Academy of Sciences B: Life and Environmental Sciences, vol. 53, pp. 269–279, 2016.
[7] S. Mishra et al., "Exploring the Multifaceted Potential of Goat Milk: Nutritional, Processing, and Commercial Applications," International Dairy Journal, vol. 172, Art. no. 106447, 2026, doi: 10.1016/j.idairyj.2025.106447.
[8] W. M. dos Santos et al., "Goat Milk as a Natural Source of Bioactive Compounds and Strategies to Enhance the Amount of These Beneficial Components," International Dairy Journal, vol. 137, Art. no. 105515, 2023, doi: 10.1016/j.idairyj.2022.105515.
[9] D. Saikia, M. I. Hassani, and A. Walia, "Goat Milk and Its Nutraceutical Properties," International Journal of Applied Research, vol. 8, pp. 119–122, 2022, doi: 10.22271/allresearch.2022.v8.i4b.9639.
[10] N. Ratya, E. Taufik, and I. I. Arief, "Karakteristik Kimia, Fisik dan Mikrobiologis Susu Kambing Peranakan Etawa di Bogor," Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, vol. 5, no. 1, pp. 1–4, 2017.
[11] S. Hadiwiyoto, Teknik Uji Mutu Susu dan Hasil Olahannya. Yogyakarta, Indonesia: Libe, 2009.
[12] K. Raynal-Ljutovac, P. Gaborit, and A. Lauret, "The Relationship Between Quality Criteria of Goat Milk, Its Technological Properties and the Quality of the Final Products," Small Ruminant Research, vol. 60, no. 1–2, pp. 167–177, 2005, doi: 10.1016/j.smallrumres.2005.06.010.
[13] Y. Zine-eddine et al., "Analysis of Acceptance and Factors Affecting the Consumption of Goat's Milk in Morocco," Small Ruminant Research, vol. 197, Art. no. 106338, 2021, doi: 10.1016/j.smallrumres.2021.106338.
[14] R. Yusuf, "Kandungan Protein Susu Sapi Perah Friesian Holstein Akibat Pemberian Pakan yang Mengandung Tepung Katu," Jurnal Teknologi Pertanian, vol. 6, no. 1, pp. 1–6, 2010.
[15] P. Laosam, P. Chanjula, and P. Pakdeechanuan, "Adjusting the Initial Milk pH Before Freezing Affected Physico-Chemical Properties of Thawed Goat Milk," Food Research, vol. 6, pp. 475–481, 2022, doi: 10.26656/fr.2017.6(2).302.
[16] Z. Zakaria et al., "Physicochemical Composition, Microbiological Quality and Consumers' Acceptability of Raw and Pasteurized Locally Produced Goat Milk," Malaysian Journal of Fundamental and Applied Sciences, vol. 16, pp. 475–482, 2020.
[17] T. E. Susilorini, Produk Olahan Susu. Jakarta, Indonesia: Penebar Swadaya, 2006.
[18] N. J. Monareng, K. T. Ncube, C. van Rooi, M. C. Modiba, and B. Mtileni, "A Systematic Review on Microbial Profiling Techniques in Goat Milk: Implications for Probiotics and Shelf-Life," International Journal of Molecular Sciences, vol. 26, no. 12, Art. no. 5551, 2025, doi: 10.3390/ijms26125551.
[19] M. Cao et al., "Quality Grading of Raw Goat Milk and Microbiota-Driven Quality Degradation During Storage at 4°C and 10°C," International Dairy Journal, vol. 179, Art. no. 106666, 2026, doi: 10.1016/j.idairyj.2026.106666.
[20] S. N. Aritonang, Susu dan Teknologi. Padang, Indonesia: LPTIK Universitas Andalas, 2017.
[21] E. Vassila, A. Badeka, E. Kondyli, I. Savvaidis, and M. G. Kontominas, "Chemical and Microbiological Changes in Fluid Milk as Affected by Packaging Conditions," International Dairy Journal, vol. 12, pp. 715–722, 2002.
[22] N. Seref and G. Cufaoglu, "Food Packaging and Chemical Migration: A Food Safety Perspective," Journal of Food Science, vol. 90, no. 5, Art. no. e70265, 2025, doi: 10.1111/1750-3841.70265.
[23] V. C. Shruti and G. Kutralam-Muniasamy, "Migration Testing of Microplastics in Plastic Food-Contact Materials: Release, Characterization, Pollution Level, and Influencing Factors," TrAC Trends in Analytical Chemistry, vol. 170, Art. no. 117421, 2024, doi: 10.1016/j.trac.2023.117421.
[24] L. Wiking, S. B. Gregersen, S. F. Hansen, and M. Hammershøj, "Heat-Induced Changes in Milk Fat and Milk Fat Globules and Its Derived Effects on Acid Dairy Gelation—A Review," International Dairy Journal, vol. 127, Art. no. 105213, 2022, doi: 10.1016/j.idairyj.2021.105213.
[25] P. Zygoura, T. Moyssiadi, A. Badeka, E. Kondyli, I. Savvaidis, and M. G. Kontominas, "Shelf Life of Whole Pasteurized Milk in Greece: Effect of Packaging Material," Food Chemistry, vol. 87, pp. 1–9, 2004.
[26] AOAC, Official Methods of Analysis, 18th ed. Gaithersburg, MD, USA: Association of Official Analytical Chemists, 2005.
[27] M. Hayes, "Measuring Protein Content in Food: An Overview of Methods," Foods, vol. 9, no. 10, Art. no. 1340, 2020, doi: 10.3390/foods9101340.
[28] International Organization for Standardization, ISO 4833-1:2013: Microbiology of the Food Chain—Horizontal Method for the Enumeration of Microorganisms—Part 1: Colony Count at 30 °C by the Pour Plate Technique, Geneva, Switzerland: ISO, 2013.
[29] R. G. D. Steel and J. H. Torrie, Principles and Procedures of Statistics: A Biometrical Approach. Jakarta, Indonesia: PT Gramedia Pustaka Utama, 1995.
[30] G. A. Nayik, Y. D. Jagdale, S. A. Gaikwad, A. N. Devkatte, A. H. Dar, D. S. Dezmirean, et al., "Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review," Front. Nutr., vol. 8, Art. no. 789117, 2021, doi: 10.3389/fnut.2021.789117.
[31] A. V. Cruz, A. L. B. Oliveira, B. D. S. Silva, E. A. C. Silva, and A. L. A. Lima, "Physicochemical and microbiological aspects of goat milk," Sci. Agrar. Parana., vol. 20, no. 1, pp. 1–6, 2021, doi: 10.18188/sap.v20i1.25314.
[32] N. S. Ibrahim, N. A. Zahari, and N. I. Shamsul Nizam, "Evaluating the Shelf Life of Chilled Raw and Pasteurized Goat Milk: An Analysis of Physicochemical and Microbial Content," Indones. J. Agric. Res., vol. 7, no. 1, pp. 1–13, 2024, doi: 10.32734/injar.v7i1.15241.
[33] L. Zhu, Z. Fan, W. Li, and Y. Shan, "Goat Milk Exhibits a Higher Degree of Protein Oxidation and Aggregation than Cow Milk During Cold Storage," Foods, vol. 14, no. 5, Art. no. 852, 2025, doi: 10.3390/foods14050852.
[34] X. Y. Li, M. Cheng, J. Li, X. Zhao, Y. S. Qin, D. Chen, J. M. Wang, and C. F. Wang, "Change in the Structural and Functional Properties of Goat Milk Protein Due to pH and Heat," J. Dairy Sci., vol. 103, no. 2, pp. 1337–1351, Feb. 2020, doi: 10.3168/jds.2019-16862.
[35] Y. Wang, H. Han, W. Zhu, Y. Li, A. Han, J. Liu, et al., "Investigating Microbial and Metabolic Dynamics in Bovine and Goat Milk During Refrigerated Storage for 5 Days," Int. J. Food Microbiol., vol. 443, Art. no. 111430, Dec. 2025, doi: 10.1016/j.ijfoodmicro.2025.111430.
[36] L. Sace, "The Microbiology of Milk and Its Functional Significance," J. Food Microbiol. Saf. Hyg., vol. 8, Art. no. 220, 2023, doi: 10.35248/2476-2059.23.8.220.
[37] T. T. Lott, M. Wiedmann, and N. H. Martin, "Shelf-Life Storage Temperature Has a Considerably Larger Effect Than High-Temperature, Short-Time Pasteurization Temperature on the Growth of Spore-Forming Bacteria in Fluid Milk," J. Dairy Sci., vol. 106, no. 6, pp. 3838–3855, Jun. 2023, doi: 10.3168/jds.2022-22832.
[38] L. Paludetti, K. Jordan, A. L. Kelly, and D. Gleeson, "Evaluating the Effect of Storage Conditions on Milk Microbiological Quality and Composition," Ir. J. Agric. Food Res., vol. 57, no. 1, pp. 52–62, 2018, doi: 10.1515/ijafr-2018-0006.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.