Effects of traditional and modern processing techniques on the texture properties of goat milk curds

Abstract Compared to cow milk, goat milk curd typically has a softer structure and lower whey retention capacity, which presents challenges in cheese production. Previous studies have shown that homogenization and ultrasound treatment (sonication) improve the curd properties of cow milk, yet limited data are available regarding their effects on goat milk. The aim of this study was to investigate the effects of these two technologies – individually and in combination – on acid- and rennet-induced goat milk curds. During our experiments, a portion of the samples was homogenized at 12 MPa, while others were sonicated for 15–60 min. Two combinations of treatments were also applied. We evaluated syneresis, viscosity, firmness, and stickiness of the resulting curds. Our findings revealed that no single technology consistently outperformed the other across all parameters. However, 30-min sonication and the 6 MPa + 15-min combined treatment resulted in improved curd textures in multiple aspects. These results suggest that sonication is a promising alternative to traditional methods in goat milk processing.