Obtaining and evaluating goat milk powder derived from milk of local producers in northwestern Argentina

Abstract

In Argentina, the production of fluid goat milk (GM) is an important economic and cultural activity, especially in Salta Province, where the production is artisanal. Diversifying this raw material into a powdered product is important because it increases its shelf life. In addition, its consumption is growing due to its nutritional and functional properties. This study aimed to obtain GM powder and evaluate its physicochemical, functional, and reconstitution characteristics. Pasteurized GM samples were processed at different total solids concentrations (GM1: 13 %; GM2: 25 %; GM3: 40 %; and GM4: 45 %). The samples were dehydrated by spray drying. Moisture, protein, fat, lactose, ash, acidity, water activity, color, bulk and tapped density, Carr and Hausner index, insolubility index, solubility, wettability, and dispersibility were analyzed. Data were statistically analyzed using ANOVA and multivariate analysis. GM3 and GM4 samples showed higher moisture, fat, ash, and acidity, as well as greater brightness and a tendency toward a yellow color. GM1 and GM2 samples exhibited unacceptable functional and reconstitution properties. The results showed that under certain drying conditions, the solid concentration significantly influenced the properties of powdered milk. The powdered goat milk obtained by spray drying showed variability in its properties depending on the concentration of total solids and drying conditions. Samples with higher solids concentrations exhibited better physicochemical and functional characteristics. This study provides a basis for optimizing spray drying conditions and improving the quality of powdered goat milk, offering a nutritionally valuable and marketable alternative in the region.