Comparative Differential Scanning Calorimetric Analysis of Thermal Properties of Bovine and Goat Milk Powder and Identification of Goat Milk Powder Adulteration with Bovine Milk Powder

Abstract

The thermal characteristics of whole goat and bovine milk powder, prepared by vacuum freeze drying, and goat milk powder adulterated with different proportions (75%, 50%, 25%, 10%, 5%, 3% and 1%) of bovine milk powder were analyzed by differential scanning calorimetry (DSC). The results showed that there were differences in DSC thermal characteristics between whole goat and bovine milk powder. Compared with whole goat milk powder, whole milk powder lacked the characteristic melting endothermic peak (b) of fat, and had lower protein melting endothermic peak (c) temperature and enthalpy value but higher enthalpy value for lactose melting decomposition peak (e). According to the presence or absence of endothermic peak b and its enthalpy value, we could judge whether goat milk powder was adulterated with bovine milk powder at levels below 25% and determine adulteration levels. In conclusion, DSC can be used for the analysis and evaluation of the thermal properties of goat milk powder and milk powder and can also be used as a potential tool for quality assurance and authenticity identification in the dairy industry.

Keywords

• differential scanning calorimetry; goat milk powder; cow’s milk powder; adulteration