Production and characterisation of goat milk powder made from sonicated whole milk concentrates

In the present study, goat milk powder (GMP) was produced from sonicated whole milk concentrates for 0–60 min. The physicochemical, functional, and microbiological properties and powder flow behaviours of the GMP samples were determined. Sonication decreased firmness and consistency values of milk concentrate with the increased treatment time. L∗ value of the sonicated GMPs was higher than that of the control. The bulk density of samples was between 0.681 and 0.736 g cm−3, increased by sonication. However, sonication resulted in lower wettability, dispersibility, and foaming capacity. The D [3,2] value of GMPs ranged from 21.9 to 31.1 μm, increased by sonication. Sonication caused reduced cohesion and caking properties of GMPs compared with the control. Also, lower compaction levels at different flow rates were determined in the sonicated samples. In general, powder flow analyses showed that sonication improved GMP flow behaviour. Sonicated samples had reduced microbial load compared with the control.