Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage

Abstract

Processing kefir into powder form is an effort to extend shelf life, prevent contamination from unwanted bacteria, and facilitate storage. For this reason, a proper drying method is needed to produce a good quality kefir powder. There are three types of drying methods used in this study, namely drying with a cabinet dryer, freeze dryer, and spray dryer. The purpose of this study was to determine the effect of different types of drying methods on pH value, solubility, viscosity, total acid, and alcohol content of goat's milk kefir powder after storage for two months. This study used a completely randomized design method with different types of drying methods, namely T1 (cabinet dryer), T2 (freeze dryer), and T3 (spray dryer). The data were analyzed using Analysis of Variance (ANOVA) with a confidence level of 95% and if it had a significant effect, it was continued with the Duncan Multiple Range Test. The results showed that the different drying methods did not show any significant effect (p > 0.05) on the pH value, solubility, viscosity, total acid, and alcohol content, so it could be concluded that the three types of drying methods did not affect physical and chemical quality of kefir powder that has been stored for two months.

Halal product guarantee system in powdered goat milk production house

“…Creamer is a powder made from fat or vegetable oil and other ingredients, with or without the addition of permitted food additives and packaged (Nirmala et al, 2017;Siagian et al, 2017). The creamer product is said to be vegetable/non-dairy creamer because the main raw materials are hydrogenated vegetable oil, glucose syrup, and other additives such as protein caseinate, emulsifiers, stabilizers, and anti-caking agents, which are mixed into an emulsion solution and then dried using the spray drying method (Rizqiati et al, 2021). Even though vegetable creamers are made from plants such as corn syrup, usually using emulsifiers to unite fat globules dispersed in water will be haram if obtained from unclean animals such as lecithin from pigs or anti-caking agents which may come from ingredients of animal origin.…”

Efeito de diferentes concentrações de leite de cabra em pó na reologia do leite de cabra reconstituído

“…Alimentos fáceis de perecer possuem uma vida útil curta devendo ser armazenado em baixas temperaturas. Uma alternativa para eliminar esse processo oneroso de refrigeração, evitando a contaminação por bactérias indesejadas, além de facilitar o armazenamento é o processamento do produto em pó (Rizqiati et al, 2021). Para produção do alimento em pó é necessário um método de secagem que consiste na remoção da maior parte da umidade presente no produto.…”