Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying

The aim of this work was to study the influence of processing conditions on spray dried Osmanabadi goat milk powder. The milk solid loads of 35, 40 and 45% and inlet air temperature of 160, 170 and 180 °C were chosen as independent variables to produce the spray dried Osmanabadi goat milk powder. A mixed fruit flavour was added to the concentrated milk to avoid the goaty flavour in the final powder. The mean values of proximate composition of spray dried Osmanabadi goat milk powder viz., moisture content, fat, protein, carbohydrates, ash and titrarable acidity were 4.08%, 26.85%, 25.48%, 36.99%, 6.60% and 0.14%, respectively. Colour L*, water activity, bulk densities including loose and tapped bulk densities were decreased with increase in inlet air temperature and bulk density increased with increase in concentration. The handling properties i.e., flowability was “possible” and “fair” according to Hausner ratio (1.24 ± 0.01) and Carr's index (19.48 ± 0.88%) values. The solubility, wetting time and dispersibility of spray dried goat milk powder were significantly affected by the independent factors.