Determination of the Chemical Content in Goat’s Milk Based on Dielectric Properties for the Purpose of Standardisation Process in Yogurt Production
Keywords:Goat milk, dielectric, Yogurt
A study was performed to obtain the chemical content of goat’s milk (fat, protein and carbohydrate) using dielectric properties (dielectric constant and dielectric loss factor) for the purpose in developing standard which will be used for yogurt production. The purpose of this study is to standardized the milk to produced the best quality of yogurt. The dielectric properties of goat’s milk with known chemical content were of measured from 201 to 4500 MHz at room temperature using a network analyzer and an open-ended coaxial line probe which then used in creating empirical model. Three samples of commercialize goat’s milk which available in local market were studied for the purpose in creating this empirical formula. Chemical content of four raw goat’s milks samples were then determined using the data of dielectric properties and empirical formula which was created before. The result show that the raw goat’s milk consist of 4.99 to 8.08 wt% of fat content, 4.82 to 6.31 wt% of protein content and 7.12 to 9.15 wt% of carbohydrate content. Twenty standard chemical composition of commercialize plain goat yogurt were used in study and being used to compared with the chemical content of the raw goat’s milk sample. As the raw goat’s milk chemical composition was much higher comparing to the twenty commercialize plain goat yogurt, some action need to be done in decreasing the value of fat, protein and carbohydrate of the raw goat’s milk.
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