• Dr.Ranjeet Kaur

In Indian culture milk is given special emphasis during all phases of life. Milk and milk products are important part of Indian balanced diet. Both rural and urban population use milk in their everyday food habits as it has important constituents which are required for health. Due to rapid urbanisation milk powder market has grown in leaps and bounds. However, due to the ever-increasing demand and because of various brands in the market, adulteration of milk products is a great matter of concern. There is a need for the rapid analysis of the milk products especially the nutritional parameters. The variability of the milk products properties comes from the raw material, the different drying methods and the numerous chemical reactions that could happen during storage because of the temperature, relative humidity, and time. The quality of milk powder or diary whitener is directly related to its composition and nutritional parameters. In the present study Near InfraRed (NIR) spectroscopy , a non-destructive analytical technique was used to comparatively analyse some of the nutritional parameters of commercial milk powder brands available in Mumbai .

Key words: Milk powder, brands, nutritional parameter, Near Infra Red Spectroscopy

"COMPARATIVE STUDY OF SKIMMED MILK POWDER, BABY MILK POWDER & DIARY WHITENER USING NEAR INFRA RED SPECTROSCOPY", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 3, page no.d454-d457, March-2024, Available :http://www.jetir.org/papers/JETIR2403355.pdf

"COMPARATIVE STUDY OF SKIMMED MILK POWDER, BABY MILK POWDER & DIARY WHITENER USING NEAR INFRA RED SPECTROSCOPY", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 3, page no. ppd454-d457, March-2024, Available at : http://www.jetir.org/papers/JETIR2403355.pdf