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 a large 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 is the process of
removing the water from a liquid milk to transform it 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. Powders have a variety of
physical & functional characteristics that are important to their application.
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. The maximum
shelf life of skim milk powder is three years. The maximum shelf life of whole milk
powder is roughly six calendar months. This is due to the powder's lipids oxidizing
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). 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. 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 nutrients, minerals, and vitamins in the right form, sort, and
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 used to create milk powders and stabilize milk's 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, including their chemical, physical, technological, nutritional,
functional, and microbiological characteristics, are influenced by a number of
factors, including their operating and storage conditions as well as the properties of
the raw materials used to make them (Caric and Kalab 1987).

Drying is the process of removing the water from a liquid milk to transform it
into a solid. 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, roller drying and spray drying are the two main drying
techniques. 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. Powders have a variety of
physical & functional characteristics that are important to their application, including
their structure, particle size distribution, density, flowability, rehydration (wettability,
sinkability, dispersibility, and solubility), hygroscopicity, heat stability, emulsifying
ability, water activity, stickiness, and caking, amongst others. In his review, they talked
about a few of the functional features that are important to powders made from milk.
Milk droplets dry into solid particles with powder surfaces.
Shape of powder particles:
A powder particle typically contains amorphous lactose, fat globules, casein micelles, and
serum proteins. It also has air vacuoles between particle surfaces (Anonymous 2000).
Powder particle surfaces form by crust/skin formation during drying (Charlesworth and
Marshall Jr 1960), solid/solute segregation during drying (Kim, Dong Chen et al. 2003),
and protein adsorption on an air/liquid interface during atomization (Bae and Lee 2008).
Powder particle shape varies on raw material type, heat treatment, and other
compositional and processing characteristics. SMP particles have solid interiors with
surface folds, while WMP particles have large vacuoles with small particles entrapped in
their porous structures (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.
A study was conducted by (Zainil and Xiang 2019) to determine how the temperature of
spray drying affects the nutritional content and physical characteristics of dry milk
powder made from Saanen goat milk that is produced in Sandakan using maltodextrin as
binder. 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 analysis of variance (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).The purpose of this
research was 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. Water activity, bulk densities, including loose
and tapped bulk densities, and bulk densities, including tapped bulk densities, decreased
with increase in inlet air temperature. The Hausner ratio (1.24 0.01) and Carr's index
(19.48 0.88%) readings indicated that the handling properties, or flowability, were
"possible" and "fair." The independent parameters had a significant impact on the spray
dried goat milk powder's solubility, wetting time, and dispersibility.

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
Purpose:

To determine moisture percentage in milk powder with the help of moisture analyzer
Apparatus:
Moisture analyzer, Aluminium boat
Procedure will be as under:
• Set the temperature of moisture analyzer to 100 °C and timer to 6 minutes.

• Take 2- 4 grams of sample in aluminium boat, place it in the moisture analyzer.

• Distribute sample evenly over the entire aluminium boat for quick evaporation.

• Close the chamber of moisture analyzer.

• Push ON/OFF switch to set the equipment in operation

• After specified time, screen will display the reading showing percent loss in
initial weight (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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