Partial substitution of sheep and goat milks of various fat contents by the respective sweet buttermilks: Effect of cream heat treatment

Abstract The potential of sweet sheep and goat buttermilks (BMs) to partially replace sheep and goat milks was investigated. The experimental factors were: the heat treatment of cream - 66 °C/30 min or pasteurized 85 °C/20 s - the fat content of milks, i.e., standardized or full-, reduced-, low-fat, and the level of substitution, i.e., 5, 10, 15% BM. Milks, BMs and their mixtures were analyzed for composition, rennet clotting behavior - clotting time (RCT), curd firming rate (K20), curd firmness (A30) – and syneresis of the rennet-gels. The pasteurization-induced denaturation of whey proteins decreased significantly (P