Effect of the drying process on the nutritive value of milk Part 1. Biochemical composition

Abstract

Five different brands of instant dry whole milk that are most commonly used, and freeze dried milk were analyzed for nitrogen, fat, ash and 4 inorganic constituents and compared with human milk. The composition of the milks differed considerably. The protein content varied widely, ranging from 11.6 to 24.5%. Fat content did not differ widely, ranging from 24.9 to 29.5%. Freeze dried milk had the highest fat content (42.6%). Three out of the five brands of dry milk studied were spray dried and the remaining two were roller dried. All milks tested contained considerably more sodium, potassium, calcium and phosphorus solid than human milk, some of them the four fold amount of calcium and phosphorus.

Effect of the drying process on the nutritive value of milk Part 2. Biological evaluation

“…The biochemical composition of five commercial brands of instant dry whole milk obtained from the local market was studied in comparison to freeze dried fresh milk [3]. The composition of these milks varied considerably.…”