Comparative Studies on the Quality and Safety of Commercially Available Dried Milk Powder

Abstract

Milk powder is an important dairy product worldwide. It is recognized for its ability to preserve nutrients and offers a long shelf life. It provides convenience in both storage and transportation. It plays a crucial role in multiple sectors of the food industry, such as the production of ice cream, yogurt, baked goods, and confections. This research evaluated the quality and safety of commercially available milk powders by conducting compositional and physicochemical analyses. The parameters examined included protein content, fat levels, solids-not-fat, total solids, pH, acidity, solubility index, bulk volume, bulk density, and flowability. A microbial analysis was performed, focusing on the total plate count (TPC). The analysis of the data indicated notable variations over time, including significantly reductions in pH, fat, protein, lactose, and solubility index, as well as significantly increases in acidity, moisture content, and wettability. These findings suggested that milk powder produced domestically had a reduced shelf life in comparison to international brands. The results highlighted the importance of implementing quality control measures to improve the longevity and market viability of milk powder products.