00000ctm a22000003a 4500 UP-8027390931314102198 Buklod 20240401131453.0 m |o d | ta 240401s xx d r |||| u| (iLib)UPVIS-00163755821 gift VML/ess 04.01.2024 eng LG 993.5 2024 F6 V56 Vanidad, Shanely Jane M. Characterization and consumer acceptability of pasteurized goat's milk collected from Santa Barbara, Iloilo. 2024. x,65 leaves. text rdacontent unmmediated rdamedia volume rdacarrier Thesis (Undergraduate, Bachelor of Science in Food Technology) School of Technology, University of the Philippines Visayas, Miagao, Iloilo. 2024. The dairy goat industry in the Philippines remains a developing sector with limited information and data. This study was conducted to determine the composition and consumer acceptability of pasteurized goat's milk collected from Sta. Barbara, Iloilo. The physicochemical characteristics and proximate composition of the milk samples were described using descriptive statistics based on the mean and standard deviation. The consumer acceptability was assessed using the 9-point hedonic scale, while the characterization of milk fatty acids and other milk components was determined using untargeted Ultra-High Performance Liquid Chromatography/Mass Spectrometry (UHPLC-MS) analysis. The findings showed that the pasteurized goat's milk exhibited mean values of 6.30 for pH, 0.09% for titratable acidity, and 9.67°Bx for total soluble solids. The pH of the sample was below the standard range of 6.6 - 6.7, suggesting potential acidification. The titratable acidity was also below the NDA standard of 0.14% - 0.18%, indicating a lower lactic acid content. Additionally, it exhibited the following proximate composition values: moisture content (88.83%), total solids (11.17%), crude fat (4.44%), lactose (4.13%), protein (3.67%), and ash (0.84%). The result of the crude fat content satisfied the Philippine National Standards, which stated that fat should not be less than 4%, indicating an acceptable quality of the goat's milk sample. Other components that were analyzed without standard values were compared to the existing literature. The possible causes of variability in the results were post-milking handling, pasteurization process, storage conditions, method utilized, and various environmental and inherited factors, including but not limited to age, season, nutrition, nourishment, management system, and environmental condition. The untargeted UHPLC-MS analysis also found bile acids (cholic acid, glycocholic acid, and glycodeoxycholic acid), milk vitamins (vitamins B5 and B2), organic compounds (tryptophane and citric acid), and phenolic compounds (protocatechuic acid) in the goat's milk sample. The general acceptability of the pasteurized goat's milk was rated as "like very much," despite minor variations in the likability of specific attributes such as color, aroma, taste, and texture. Goat's milk. Compendio, Ma. Clarisse M. Thesis adviser. FI UPVIS UPV-SOTECH LG 993.5 2024 F6 V56 Thesis