Studies on physico-chemical properties of skim milkpowder sold in Maharashtra

Abstract

Twenty five market skim milk powder samples obtained from various regions of Maharashtra were analysed for their chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. It was observed that the moisture, fat, protein, lactose and ash content of SMP samples obtained from various regions showed significant difference (P<0.05). It was also revealed that the scorched particle content, solubility index, dispersibility, wettability properties of samples varied significantly in different regions for different brands. Similarly, the NPN and true protein content in SMP samples of different regions were significantly different from each other. The average free fat content in the samples from Vidarabha was significantly higher than that of the other regions of the state. The titratable acidity and lactate content of various brands of SMP samples were ranged from 0.97-1.08 and 75-550 mg/ 100 g, respectively. It was observed that three brands out of twenty five samples were found positive for alkali neutralizers. Wide variation was observed in standard plate count and coliform counts of all the SMP samples of various brands collected from five different regions of Maharashtra.

Safety and quality aspects of whole and skimmed milk powders

“…The mean values of moisture, %, TS, %, fat, %, protein, %, and titratable acidity, %, were 3.77 ±0.08, 96.25 ±0.08, 1.11 ±0.05, 34.62 ±0.29 and 1.22 ±0.03 for the examined dry skim milk samples, respectively. The compositional parameters of the examined skim milk powders were almost identical to those reported by Patil et al (2016).…”

Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقییم الکیمیائی والفیزیائی والحسی لخلطة ناجتس الدجاج غیرالتقلیدیة باستخدام دقیق القلقاس

“…These results agree with Alcantara et al (2013); Panyoo et al (2013); Himeda et al (2014) whose found that the content of protein ranged 2.0-8.07%, fat 0.2-1.0, ash 0.2-2.7%.SMP contained 3.80, 36.00, 1.25, 8.20 and 50.75% moisture, protein, fat, ash and carbohydrate, respectively. These results are in line with Patil et al (2016) and Pugliese et al (2017) whose found that, the skimmed milk powder composed from 1.1-4.2%, 31.91-39.8, 0.2-1.56 and 7.4-8.5% moisture, protein, fat and ash, respectively. Finally, taro flour had the lowest content of fat compared to other components and the protein content of taro was higher than wheat flour.…”

Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

“…Most of the proximate values reported in this study do not differ from the findings of Cucurbitaceae seed protein isolates reported by Wani et al 15 The energy values of the SMP and WSPI were significantly different with a lower (363.94 kcal) calorific value for WSPI. Present research showed that proximate composition (other than protein and carbohydrates) of WSPI was within the range of the earlier reported values of SMP 51,52 and may be used for replacement in chocolate and other confectionary products.…”