NUTRITION QUALITY PROPERTIES OF WHOLE MILK POWDER

NUTRITION QUALITY PROPERTIES OF WHOLE MILK POWDER

WHOLE MILK POWDER comprises primarily of whey proteins (nearly 4%), caseins (nearly 20%), milk fat (nearly 26%), and lactose (nearly 38%). The particles of dairy powder comprise of a persistent mass of undefined lactose and other low-molar-mass components in which fat globules and proteins are implanted. The physical processes, including primarily milk fat and lactose, along with chemical responses, have the capacity to diminish the shelf life of WMP and other dry items based on dairy powder, for example baby food and powders for coffee and cocoa. Long-term storage of dairy powder influences the nutritive esteem, primarily due to misfortune of lysine, and the tangible qualities of the reconstituted dairy, as well as the utilitarian and physical properties that are so critical for the utilize of dairy powder as a nourishment fixing.

Dairy powder quality is impacted by different variables amid preparing or storage:

1. Fabricating procedures and parameters

2. Drying methods and conditions

3. Storage conditions

The shelf life of milk powder in practice is determined by three reactions: lactose crystallization, lipid oxidation, and Maillard responses (nonenzymic browning).

The main properties that determine the quality of dairy powder and in which defects are mainly manifested include powder structure, solubility, water content, burnt particles, flowability, oxidative changes, aroma and color. Therefore, the quality of dairy powder should be quantified by the relationship between the rational process parameters that best depict these properties.