Milk powder laboratory (Requirements & Standards)
2005
Farshad Far, Sho`le | Qaderi, Mohammad Reza | Ranjbari, Parvin | E`sa`i, Ahmad | Timnak, Farzad
Understanding various properties of milk powder and awareness on the importance of each one property is probably the prime step in determining the final quality of the product. According to references, the product may be examined based on 4 groups of propertychemical, physical, organoliptics and microbiological each of which has its own sets of measuring techniques and standards. Milk powder ought to be manufactured from freshly produced milk with no additives or preservatives. Fresh milk acidity, fat content, and total microbial count should also be within the accepted standards. The powder uniformity, with suitable size distribution, without lump and yellow or brown (burnt) particles is mandatory. When recombining with water, the resulting milk should not only have the satisfactory taste and odor but also required to have other physico-chemical properties such as acidity, solubility, density, flowability, wettability, hygroscopicity and total count within values established by standards. To have assurance about the quality of fresh milk and the powder product it is essential to put both the feed and the product under stringent tests based on what is set by standards. In the present report all the requirements and standards are composed which may be used as a reference for such examinations.
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