Spectral performance change in drying goat milk with controlled heat treatment.

Drying treatment is a major method that is commonly used in preservation technology. Nowadays products are made to meet the consumers preference who want products with a long shelf life. Therefore, for wide distribution of perishable food such as milk has turned to the milk powder. Until now, powdered milk made from goat's milk is still rare in the market and less documentation on its micro-appearance such as spectral performance. Thus, this study aims to analyse the spectral performance of goat milk powder that was obtained from controlled heat. UV-Vis Spectrophotometer ranged from 190-1100 nm was used to produce spectral graphic. Two steps of heat treatment was conducted to produce goat's milk powder to control heat ranged from 60 to 100°C. The method was done by double boiling technique at 100 ℃ for 1 hour and dried at 60 ℃ for 9 hour. The result showed specific spectrum in every hour of drying indicating the relationship between long time of heating and carbon number. As conclusion, spectral analysis could be detected and distinguished in every hour of heating representing the change in each hour. This result may be useful targets for detecting the further analysis such as fatty acids analysis. [ABSTRACT FROM AUTHOR]