Milk serum powder (derived from cow’s milk – family Bovidae)

Description

Milk serum powder is an animal-derived ingredient obtained by drying liquid whey, a by-product of milk processing generated during the production of cheese and casein. After milk coagulation, whey is separated from the curd and subjected to filtration, concentration, and drying processes in order to obtain a stable powder with a long shelf life. This transformation allows the preservation of its nutritional and functional properties while facilitating storage and handling.

From a compositional standpoint, Milk serum powder contains lactose, whey proteins, minerals, and a small amount of fat. Whey proteins, including β-lactoglobulin and α-lactalbumin, are characterized by a high biological value and good digestibility. Lactose represents the main carbohydrate fraction and largely determines the energy content of the product.

Milk serum powder is valued for its high solubility, technological versatility, and microbiological stability. It is commonly used as a functional ingredient to improve texture, flavor, and nutritional profile in a wide range of food products. The powdered form enables precise dosing and extended shelf life, making it suitable for both industrial and artisanal applications. Its nutritional relevance is mainly associated with the supply of high-quality proteins and naturally occurring milk minerals, rather than fat content.

Classification

Raw material characteristics

Indicative average nutritional values per 100 g

Average values. Natural variability may occur depending on processing method and degree of concentration.

Note on nutritional use of the bioactive compounds present

Milk serum powder provides high-biological-value proteins containing all essential amino acids, supporting normal protein metabolism and the maintenance of muscle mass. Whey proteins may also release bioactive peptides during digestion, potentially contributing to specific physiological functions. The mineral fraction, particularly calcium and potassium, supports normal bone and muscle function. Nutritional use is widespread in foods intended for the general population and in specific formulations, with consideration given to lactose content and the presence of milk allergens.

Studies

Milk serum or whey is the part that remains after cheesemaking and is practically without salt, lactose and fat. They remain:

• Minerals such as sodium, potassium, zinc, etc.
• Vitamins A, E
• Folic acid
• Biotin
• Pantothenic acid

Whey consists of two types of protein: 20% whey and 80% casein.

It has a high biological value and is rich in microfiltered proteins that have :

• beta-lactoglobulin
• glycomacropeptides
• lactoferrin

very useful to the human body as they help the proper functioning of the pancreas and liver and lower harmful cholesterol. Intolerances aside.

Percentages of minerals in mg per 100 ml of product (1) :

Milk serum studies

References___________________________________________________________

(1) Kapadiya DB, Prajapati DB, Jain AK, Mehta BM, Darji VB, Aparnathi KD.  - Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content.    Vet World. 2016 Jul

 Abstract. Aim: The study was undertaken to find out the gross composition, nitrogen distribution, and selected mineral content in Surti goat milk, and its comparison was made between cow and buffalo milk. Materials and methods: Goat milk samples of Surti breed and buffalo milk samples were collected during the period from July to January 2014 at Reproductive Biology Research Unit, Anand Agricultural University (AAU), Anand. Cow milk samples of Kankrej breed were collected from Livestock Research Station, AAU, Anand. Samples were analyzed for gross composition such as total solids (TS), fat, solid not fat (SNF), protein, lactose, and ash. Samples were also analyzed for nitrogen distribution such as total nitrogen (TN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and selected minerals content such as calcium, magnesium, phosphorous, and chloride. Total five replications were carried out. Results: Goat milk had the lowest TS, fat, protein, and lactose content among all three types of milk studied in the present investigation. On the other hand, the highest TS, fat, protein, and lactose content were found in buffalo milk. Buffalo milk had the highest SNF, calcium, magnesium, and phosphorous content, which was followed by goat milk and lowest in cow milk. The SNF, protein, TN, and calcium content of goat milk were statistically non-significant (p<0.05) with cow milk. The lactose content of goat milk was significantly lower (p>0.05) than that of the cow milk as well as buffalo milk. The goat milk had the highest ash and NCN content, which were followed by buffalo milk and lowest in cow milk. However, the differences in ash, NPN, and phosphorous content of three types of milk studied, viz., goat milk, cow milk, and buffalo milk were found statistically non-significant (p<0.05). The NCN content of buffalo milk was statistically non-significant (p<0.05) with cow milk as well as goat milk. The NCN and magnesium content of goat milk were significantly higher (p>0.05) than that of the cow milk. The magnesium content of goat milk was statistically non-significant (p<0.05) with buffalo milk. The chloride content of goat milk was significantly higher (p>0.05) than that of the buffalo milk as well as cow milk. Conclusion: It can be concluded from the study that the goat milk has lower TS, fat, lactose, protein content, TN as well as NPN but higher ash and NCN content compared to cow milk and buffalo milk. The goat milk has lower calcium, phosphorous compared to buffalo milk while it has higher calcium, phosphorous compared to cow milk, and it has higher magnesium, chloride content compared to cow milk and buffalo milk.