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

โœ Scribed by El-Shafei, Malak M. ;Al-Amoudy, Nadia S. ;Said, Amin K.

Publisher
John Wiley and Sons
Year
1988
Tongue
English
Weight
237 KB
Volume
32
Category
Article
ISSN
0027-769X

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โœฆ Synopsis

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 f'rom 1 I .6 to 24.5 o/ , . Fat content did not differ widely, ranging from 24.9 to 29.5%. Freeze dried milk had the.highest fat content (42.67;). 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.

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