College of Dairy Technolgy, Warud (Pusad)-445 204, India. (Under Maharashtra Animal & Fishery Sciences University, Nagpur-6)
* Part of Ph.D. (Dairy Science) work of the first author submitted to S.R.T.M.V. Nanded India.
Partially Skim Milk Powderl Dairy whiteners (PSMP) of various brands from various districts of Maharashtra were purchased and analysis of PSMP for its physico-chemical properties was carried out. It was found that moisture, fat, protein and ash content of all the samples tested were within the limits prescribed by PFA, BIS or other regulatory authorities. However, there was overall variation in the chemical composition of PSMP, which might be due to differences in the initial quality of milk and processing condition. The difference in various constituents of PSMP was significant within the brands and regions. The acidity and lactate content of various PSMP samples were showing significant difference. One of the most striking features was presence of neutralizer in some of the PSMP samples. The moisture in PSMP samples of different brands was found below the prescribed PFA standard (5.0% max.).
