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Volume 90, Issue 7 , Pages 3178-3186 , July 2007

Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

K.E. Matak
- Human Nutrition and Foods Program, West Virginia University, Morgantown 26506
- Corresponding author.
S.S. Sumner
- Department of Food Science and Technology, Virginia Tech, Blacksburg 24061
S.E. Duncan
- Department of Food Science and Technology, Virginia Tech, Blacksburg 24061
E. Hovingh
- Department of Veterinary and Biomedical Sciences, The Pennsylvania State University, University Park 16802
R.W. Worobo
- Department of Food Science & Technology, Cornell University, New York State Agricultural Experiment Station, Geneva 14456
C.R. Hackney
- Human Nutrition and Foods Program, West Virginia University, Morgantown 26506
M.D. Pierson
- Department of Food Science and Technology, Virginia Tech, Blacksburg 24061

Received 3 October 2006 ,Accepted 12 March 2007.

The production of headspace volatile compounds was detected by solid-phase microextraction and gas chromatography of A) fresh, raw goat milk, B) goat milk exposed to a UV dose of approximately 7.8 mJ/

The production of headspace volatile compounds was detected by solid-phase microextraction and gas chromatography of A) fresh, raw goat milk, B) goat milk exposed to a UV dose of approximately 7.8 mJ/cm², and C) goat milk exposed to a UV dose of approximately 15.6 mJ/cm². 1=pentanal; 2=hexanal; and 3=heptanal. Compounds identified by retention time to known standards.
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