ArticleFood chemistry: X2025
Differences in storage stability of cow's milk-based and goat's milk-based infant formulas.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Goat's milk-based infant formula (YIF) has 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. Further analysis revealed that the higher pH significantly accelerated the rate of the Maillard Reaction (MR), resulting in significantly higher browning of YIF than ZIF, and this difference was statistically significant (
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