Ispir, MedinePeker Akalin, PinarKazak, FilizBaspinar, Nuri2024-09-182024-09-1820222619-9149https://doi.org/10.18016/ksutarimdoga.vi.873422https://search.trdizin.gov.tr/tr/yayin/detay/1119751https://hdl.handle.net/20.500.12483/8342Objective of this study was to investigate the effects of pasteurization (15 seconds at 72 degrees C) and boiling processes (5 minutes at 100 degrees C) on goat milk melatonin and total protein levels. The milk of 20 healthy goats obtained from a private goat farm were used as materials. Each milk sample was divided into 3 for raw milk. for pasteurization and for boiling process. Melatonin levels in raw. pasteurized and boiled milk were determined with commercial ELISA kit. while total protein levels were determined spectrophotometricly by manual methods. Melatonin levels in boiled milk samples (4.20 +/- 0.39 pg ml(-1)) increased (P<0.05) compared to raw milk (3.19 +/- 0.25 pg ml(-1)) samples. While there was no difference between the heat-treated groups in terms of total protein levels determined by Bradford method. the total protein levels determined by Lowry method decreased significantly in boiling process group compared to the other groups (P<0.001). Positive correlations were determined between total protein levels determined by Bradford and Lowry methods in raw (r=0.723, P<0.01.), pasteurized (r=0.838, P<0.01) and boiled (r=0.149, P<0.05) milk samples. Pasteurization process applied to goat- milk did not change milk melatonin and total protein levels, and boiling process decreased total protein levels, while increased melatonin levels. Before melatonin analysis was performed in milk by ELISA method, it was predicted that a pre-treatment of milk may be useful in order to separate melatonin from the bound protein.trinfo:eu-repo/semantics/openAccessBradfordLowryMilk MelatoninToplam ProteinArticle25343143810.18016/ksutarimdoga.vi.8734221119751WOS:000807116200001N/A