| Summary: | A lab experiment was conducted at the Faculty of Sustainable Agriculture Food Bioprocessing laboratory and Final Year Project laboratory in Universiti Malaysia Sabah. This experiment was carried out to investigate the effect of spray drying temperature on dry milk powder of goat milk. The objectives of the study are to investigate the effect of spray drying temperature on the nutritional composition of dry milk powder of goat milk and to investigate the effect of spray drying temperature on the physical properties of dry milk powder of goat milk. The experimental design that used was CRD using inlet air temperature of 140°C, 160°C, 180°C (control), 200°C, and 220°C. Each has 3 replicates. The result was analyzed by a one-way analysis variance (ANOVA) using the Statistical Analysis System (SAS) version 9.4. The results showed that there are significant effects of inlet air temperature on dry milk powder in term of its protein content, fat content, moisture content and the sinkability of the milk powder. In term of fat content, T3 powder = 220°C has the highest fat content TO powder = 180°C has the highest protein content Meanwhile, Tl powder = 140°C has the highest moisture content and most sinkable among all of the treatment. Overall, the control powder, TO = 180°C, however, is still preferable as the nutritional value shown to be higher in this powder and have proper physical properties. The finding of this experiment can be modified as for the further investigation to improve the quality of milk powder in term of its nutritional value and physical properties.
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