THE CHEMICAL COMPOSITION, PRODUCTION TECHNOLOGY, AUTHENTICATION, AND QC ANALYSIS OF DRIED MILK
Keywords:
Milk, nutrients, water, protein, fat, vitamins, xysterol, β-Lactoglobulin, lipid,Abstract
Milk powders (MPs) have become one of the most significant dairy products consumed globally; consequently, ensuring product quality and safety is critical. It is expected that better milk adulteration detection techniques will continue to be developed, implemented, and disseminated. In this review, we present a comprehensive snapshot production of MPs, ways of enhancing their quality, and the analytical methods used to ensure safety from adulterants and contaminants. Spray drying is a powerful tool for improving the shelf life of milk by converting it into MPs. Despite these advantages, technological processes affect the physicochemical properties of MPs in comparison with fresh milk. The many aspects such as adulterants, contaminants, authentications, etc., that impact the quality and safety of products are dissected. Finally, different analytical methods for the rapid detection of dried milk adulterants and contaminants are reported, highlighting their advantages and limitations in ensuring dried milk safety and high quality.
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