Research Information System
Milchwissenschaft, vol.55, no.5, pp.270-272, 2000 (SCI-Expanded)
In this study physical, chemical, bacteriological and organoleptic properties of milk powders produced from cow, sheep and goat milk were examined on the first and sixth month of storage. Milk powder samples showed normal chemical composition. But pH-values and dispersibility were rather low in the milk powder from sheep milk. There was an increase in HMF-value in all samples during the storage period. Regarding solubility, dispersibility, bulk density and HMF-content, the milk powder from cow milk was better than those from sheep and goat milk. There was a considerable difference variation in the number of total bacteria between the beginning and the sixth month of storage. An increase in the number of bacteria occured during storage. There was an increment in the bacteria number, changing between 48.000-181.000 num./g, at the end of the six month storage period, except the milk powders from whole sheep and skim goat milk. Moreover, the number of yeast - mold and coliform microorganism observed in this study were 16-26 num./g and 6 num./g or less, respectively.