摘要：In this research, it was aimed to determine some properties of the pasteurized whole fat goat milk after freezing and the frozen storage for twelve months. For this purpose, the goat milk samples were filtered and pasteurized at 65 °C for 30 min, and transferred into two different packages, then frozen at -15 and -35 °C. The packages were stored at -18 and -28°C for one year. During storage period goat milk samples were investigated in terms of their microbiological (total ae robic me sophilic bacteria and coliform bacteria), chemical and biochemical properties (pH, titration acidity %, viscosity, sedimentation, acid degree value, oxidation and colour) and sensory characteristics. According to the results obtained, while the effect of storage time on the counts of coliform bacteria were found to be significant, there were no difference at total aerobic mesophilic bacteria count. At the same time, colour values were observed to be significantly reduced during freezing and storage period. During the storage time; odour, colour and appeareance of goat milk samples were not changed, after the second month, the mild particle structure was determined with increasing in viscosity values (P <0.05). An overall evaluation the obtained results showed that the freezing and keeping in the frozen storage of pasteurized goat prolonged the shelf life of pasteurized milk without any important change in the quality.
