Determination of the Chemical Content in Goat’s Milk Based on Dielectric Properties for the Purpose of Standardisation Process in Yogurt Production

Authors

  • Mimi Haryani Hassim Centre of Hydrogen Energy (CHE)/Faculty of Chemical & Energy Engineering,Universiti Teknologi Malaysia
  • Nur H. Hanafi Department of Chemical Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
  • Ahmad K. F. Ismail Centre of Hydrogen Energy (CHE), Institute of Future Energy, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
  • Mohd J. Kamaruddin Department of Chemical Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
  • Nik A. Nik A. Mahmood Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
  • Yanti M. Mohd Jusoh Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
  • Muhd Nazrul Hisham Zainal Alam Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
  • Sani Amril Samsudin Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
  • Anwar Johari Centre of Hydrogen Energy (CHE), Institute of Future Energy, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia

DOI:

https://doi.org/10.11113/jest.v5n1.49

Keywords:

Goat milk, dielectric, Yogurt

Abstract

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.

References

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Published

2022-06-20

How to Cite

Hassim, M. H., H. Hanafi, N. ., F. Ismail, A. K. ., Kamaruddin, M. J. ., A. Mahmood, N. A. N., Mohd Jusoh, Y. M. ., … Johari, A. . (2022). Determination of the Chemical Content in Goat’s Milk Based on Dielectric Properties for the Purpose of Standardisation Process in Yogurt Production. Journal of Energy and Safety Technology (JEST), 5(1), 1–6. https://doi.org/10.11113/jest.v5n1.49

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Articles