The attained results showed slight changes in the acidity, pH and stability to
ethanol during the cold storage of goat's milk, whereas the corresponding values in
cow's milk were more pronounced. Rennet clotting time significantly decreased during
storage of goat's milk, whereas the changes were insignificant in cow's milk. The proteolysis expressed as NPNfTN was insignificant and significant
during storage of goat's and cow's milk, respectively. The values of curd tension gradually decreased during storage of goat's milk
and increased in case of cow's milk. Advancing of storage period had insignificant
effect in this respect and on curd syneresis of both types of milk. Cold storage of milk had a significant effect on decreasing water and oil
absorption capacities of goats casein, whereas the differences in case of cow's casein
were insignificant. Casein solubility gradually increased during storage of both types
of milk.