Physico-chemical and functional quality assessment of selected commercial dairy whiteners

Dried milk products are occupying a significant place in the dairy industry owing to numerous advantages such as excellent storage stability, convenience in storage, transport and use, providing numerous functional properties to innovative products, etc. Dairy whitener is one of the most preferred additives to coffee and tea beverages. The study was contemplated to assess the physico-chemical properties of dairy whiteners. Dairy whitener samples of three prominent brands available in the Indian market were sourced (Brand 1, Brand 2 and Brand 3). Six samples of each brand were analyzed. All the samples of dairy whiteners were analyzed for compositional parameters and physico-chemical properties viz. moisture, fat, protein, sucrose, ash, acid insoluble ash, titratable acidity, insolubility index, bulk density, Hausner ratio, Carr’s index, wettability, occluded air and coffee stability. The statistical analysis was done by using Completely Randomized Design (CRD). Significant differences were observed (p