Synopsis for M.SC (Hons.

), Food technology

University of Agriculture, Faisalabad

Sub-campus, Burewala (Vehari)

Topic: Compositional analysis and quality testing of different milk powder

prepared from buffalo, cow, camel and sheep milk at different storage level.

Prepared by: Abdur Raheem

Registration number:
 Abstract:
At least 6,000 years ago, milk was first produced. Modern factories now create milk
powder on an extensive scale. For the production of milk for human use, these included
cows, buffaloes, sheep, goats, and camels, all of which are still used in different regions
of the world. Pakistan's gross milk output for 2019–20 was 61,690 thousand tons nearly
62 billion liters (estimate by the Economic Survey of Pakistan. Drying entails removing
the water from liquid milk so that it can be transformed into a solid. Milk powder
contains 2.5–5% water, and at low water concentrations, no bacterial development takes
place. Milk that has been dried loses weight and volume while extending its shelf life.
This lowers the price of storing and transporting the commodity. Milk powder's
applicability depends on a range of physical & functional qualities.
For this study, the milk powder samples will be collected from the market and will be
analyzed in laboratory against the defined standards of quality. The purpose of this article
is to perform compositional analysis and quality testing of different milk powder
prepared from buffalo, cow, camel and sheep milk at different storage levels.
 Synopsis for M.SC (Hons.), Food technology

University of Agriculture, Faisalabad

Sub-campus, Burewala (Vehari)

Topic: Analyzing quality attributes of milk powders

prepared from buffalo, cow, sheep, goat and camel milk
during shelf storage".

I. a) Date of admission :
b) Date of Initiation :
c) Research duration :
II. Personnel : Abdur Raheem
a) Date of Initiation :
b) Research duration :
III. Supervisory committee
i) Supervisor :
ii) Member :
iii) Member :
IV. Introduction:
At least 6,000 years ago, milk was first produced. The untamed animals that became
dairy animals were exposed to harsh and extreme environmental circumstances over
a long period of time while living at various latitudes and altitudes (Kanwal, Ahmed
et al. 2004). Drying different foods in order to preserve them and deprive
microorganisms of the liquid they need to flourish has been practiced for ages (Hall
and Hedrick 1966). In Asia, milk was dried in the sunlight by the Mongolians to
manufacture milk powder, according to Marco Polo's travel writings (Daginder
2015). Modern factories now create milk powder on a large scale. Skim milk has
maximum three years shelf life while WMP (whole milk powder) has approximately
06 months shelf life. The reason behind is that lipids oxidize during storage, which
causes a steady decline in flavor (Labuza and Fu 1993).

Milk is a precious diet (Yun 1998). Milk is a substance that was developed to
feed the mammalian newborn, making it as old as mankind itself (Jenness 1988). All
mammal species, including humans and whales, generate milk for this reason
(Oftedal 2012). Ancient man discovered how to domesticate several animal species
for the purpose of providing people with milk to ingest (6000 to 8000 B.C)
(Roadhouse and Henderson 1950). Throughout the globe's various continents,
humans are dependent on mammals (like buffaloes, cows, sheep, goats, and camels),
for the production of milk. The primary secretion of the mammary gland in all
mammals is milk. Its role in nourishing the young makes it inevitably complex
because it must provide necessary nutrients in the right form and right amount
(Kanwal, Ahmed et al. 2004)

The Economic Survey of Pakistan estimates that Pakistan's gross milk output
for 2019–20 was 61,690 thousand tons nearly 62 billion liters. While buffaloes
produced 37,256 thousand tons cows produced 22,508 thousand tons. Sheep 41
thousand tons of milk, goats 965 thousand tons, and camels contributed the
remaining amount 920 thousand. In terms of global milk production, Pakistan ranks
fourth (Khan 2021, march 07).
 As the need for milk rises (particularly in developing nations) drying milk can
stabilize the milk supply and milk can be kept for a longer length of time providing a
reliable food supply for future usage (Caric and Kalab 1987).Although the milk is
very perishable, it is advisable to preserve it for later use for a variety of reasons. The
reduction of water's activity (elimination) prevents the growth of microorganisms
and enhances the preservation of the ingredients in milk. One of the methods most
frequently utilized to make milk powder & stabilize its constituents is drying by
atomization(Písecký 2012). Prior to atomization-based drying, it is necessary to
apply a number of sequential operations, such as thermal treatment, evaporation
under vacuum, tangential filtering, homogenization, and filtration. The properties of
finished products are affected by many factors, together with their operating and
storage conditions as well as the properties of the raw materials used to make them
(Caric and Kalab 1987).

Drying involves taking the water out of liquid milk to turn it into a solid form.
Milk powder contains 2.5–5% water, and at low water concentrations, no bacterial
development takes place (Baldwin and Pearce 2005). Milk that has been dried loses
weight and volume while extending its shelf life. This lowers the price of storing and
transporting the commodity (Anandharamakrishnan 2017). The foundation of
commercial drying techniques is the application of heat to the milk. Water becomes
vapor after it has evaporated. The dry product, milk powder, is the residual. In the
dairy sector, The two primary drying methods are roller drying & spray drying.
When milk is dried by spray drying, it is concentrated through an evaporator first
(Písecký 2012).

The purpose of this article is to perform compositional analysis and quality

testing of different milk powder prepared from buffalo, cow, camel and sheep milk at
different storage level.”. The products mentioned will be collected from the market
and will be analyzed in laboratory against the defined standards of quality.

V. Literature review:
A study was conducted by (Clarke, McCarthy et al. 2021) to analyze the factors that
affect the oxidative quality of dairy powders. They concluded that whole milk powder
(WMP) and infant formula (IMF) taste bad because bovine milk fat oxidizes. Lipid
oxidation, aldehydes, ketones, and alcohols may influence dairy powders' nutritional and
sensory characteristics. (Boroski, Giroux et al. 2012). Raw milk fatty acid composition,
quality of mammals diet, storage settings, water activity, Pro and anti-oxidants introduced
during production, packing materials storage, and transit circumstances all impact dairy
powder oxidative stability.

According to review conducted by (Sharma, Jana et al. 2012) newer varieties of milk
powders & powders derived from milk are now being manufactured, and the
manufacturers are looking for potential end consumers. There are several essential
physical and functional properties of powders to their application, including their
structure, particle size distribution, density, reconstituting properties, hygroscopicity, heat
stability, emulsifying ability, water activity, stickiness, and caking. In his review, they
talked about a few of the functional features that are important to powders made from
milk. Milk droplets solidify into powder-surfaced particles as they dry.

Shape of powder particles:

A powder particle typically contains amorphous lactose, fat globules, casein micelles, and
serum proteins. Air vacuoles are also present between the particle surfaces (Anonymous
2000). During drying, powder particle surfaces develop a crust or skin. (Charlesworth
and Marshall Jr 1960), solid/solute segregate during drying (Kim, Dong Chen et al.
2003), and the adsorption of proteins takes place on an air-liquid interface while
atomizing (Bae and Lee 2008). Powder particle shape varies on raw material type,
heating together with other compositional & processing characteristics. When compared
to WMP particles, which contain enormous vacuoles with small particles trapped inside
of them, SMP particles have solid interiors with surface folds. (Kim, Dong Chen et al.
2003) (Nijdam and Langrish 2006) .The outermost surface of spray-dried WMP and SMP
particles has patches or layers of unprotected fat, and beneath it is protein-bound fat.
In order to understand how the temperature of spray drying influences the nutritional
value and physical features of dry milk powder derived from Saanen goat milk that is
produced in Sandakan utilizing maltodextrin as a binder, a study was undertaken by
(Zainil and Xiang 2019). Triplicates were used in the experiment to examine the inlet air
temperature range of 140°C to 220°C.Statistical Analysis System (SAS) was used to
assess the outcome using a one-way ANOVA. The findings demonstrated that the effects
of the inlet air temperature on the protein, fat, moisture, and sinkability of dry milk
powder are significant (p 0.05).The 140°C temperature was the most sinkable of all the
treatments. Overall, the control powder, T0 = 180°C, is still preferred since it has a higher
nutritional content (for both protein and fat) and adequate moisture and physical qualities.

A research was conducted by (Reddy, Ramachandra et al. 2014). This study's goal was to
determine to examine how the processing parameters affected the spray-dried
Osmanabadi goat milk powder. The inlet air temperature of 160, 170, and 180 OC and the
milk solid loads of 35, 40, and 45% were selected as independent variables to make the
spray-dried Osmanabadi goat milk powder. To avoid a goaty flavor in the finished
powder, a mixed fruit flavor was added to the concentrated milk. The mean values of
Osmanabadi goat milk powder's proximate composition, including moisture content, fat
content, protein content, carbohydrates, ash, and titratable acidity, were 4.08%, 25.48%,
36.99%, 6.60%, and 0.14%, respectively. With an increase in inlet air temperature, water
activity, bulk densities, including loose and tapped densities, and bulk densities,
including tapped densities, all decreased. The Hausner ratio & Carr's index readings
indicated that the handling properties, or flowability, were "possible" and "fair." The
solubility, wetting time, and dispersibility of the spray dried goat milk powder were
significantly influenced by the independent parameters.
VI. Materials and methods:
i. Selecting milk powders:

Milk powders samples (as mentioned earlier) will be collected from the market and
compositional and quality analysis will be performed in the laboratory.

ii. Analysis of the physio-chemical characteristics of milk powders:

 The physio-chemical properties of milk powders will be determined using AOAC
technique(AOAC 2005) .

iii. Nitrogen and protein content:

Using Kjeldahl's method and a Kjel-Tech apparatus, the nitrogen concentration of a milk
sample will be determined (AOAC 2005 Method No. 991 20). The following equation
will be used to calculate the percent protein on a foundation of total nitrogen.

Vulume ( Sample−blank ) HCl (ml)×0.1 ×14.007

Nitrogen(%)= ×100
Weight of sample ( g ) ×1000
Protein ( % ) on total notrogen basis=N ( % ) × 6.38

iv. Moisture Test

Using a moisture analyzer, the percentage of moisture in the milk powder will be
examined. Equipments involved are Moisture analyzer & Aluminium boat.
Method will be as under:
Set the timer for 6 minutes and the moisture analyzer's temperature to 100 °C.
Samples between two and four grams should be placed in an aluminium boat and
examined for moisture. For a speedy evaporation, distribute the sample equally
across the entire aluminium boat. Close the moisture analyzer's chamber. To activate
the equipment, press the ON/OFF switch. After a predetermined amount of time, the
screen will reveal the percentage of starting weight loss (i.e. moisture percentage)

v. Acidity Test

Purpose:

To determine titratable acidity in the dry milk powder

Apparatus:
Balance (sensitivity = 0.01 gram), Burette (0‐25ml), Stirring rod of
solid glass, Pipette, Glass
 vi. Reagents:

1% Phenolphthalein solution, 0.1 N NaOH Solution

Procedure will be as under:
• Make dilution of 10% or 13% as per powder Take 17.6 ml of sample in 100ml
beaker.

• Add 2-3 drops of phenolphthalein indicator.

• Titrate it with 0.1N NaOH solution until light pink color appears.

• Note down the amount of NaOH used.

FORMULA:

Acidity (% lactic acid) =

vii. Appearance:

Appearance of milk powders will be visually analysed to check its color, scorched
particles, and no hard lumps.

viii. Odor and taste:

Organoleptic technique will be used to check odor and taste of milk powder to make sure
if it is sweet, neither tallow not stale, no caramel.

ix. Fat content:

Milk powder fat content will be analyzed using “Gerber method”.

x. Ash Content:

Milk powder ash content will be analyses with “Muffle furnace” method.

xi. Target particle size:

Using “sieve shaker” average particle size will be analyzed.

xii. Bulk density:

Bulk density (g/ml) of milk powders will be analyzed with Jolting apparatus.

xiii. Wettability:

Wettability (<1 minutes) will be analyzed with wettability apparatus.

Insolubility index:
Insolubility index will be analyzed with centrifugal machine. (<1.5% (1.5 ml/100ml)

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