The Impact of Storage Duration and Elevated Temperature on the Biological and Chemical Characteristics of Whole Milk Powder

A total of 45 Whole milk powder(WMP) samples from the same brand and batch were collected and tested pre and post-storage under closed conditions at 45–50 °C. during 60, 90, 120, and 150-day intervals. For the chemical indicators of the WMP, there were no significant differences in the content of fat during the different storage intervals, as the fat value was 30.00–29.99%, while the protein percent was 23.23% and did not change significantly during the storage at 60, 90, 120, and 150 days respectively. On the other hand, significant differences occurred in the moisture content, where the moisture value ranged from 2.55–2.56% as a reference reading, 2.57–2.59% after 60 days, 2.56–2.58% after 90 days, 2.70–2.71% after 120 days, and 2.76–2.81% after 150 days, respectively. Significant differences in the acidity values were obtained the results of the reference reading value ranged between 13.60–13.80 ml, 13.80–14.20 ml after 60 days,14.20–14.40 ml after 90 days, 14.36–14.40 ml after 120 days, and 14.80–15.20 ml after 150 days, respectively. The results of the microbial profile revealed that the total viable count TVC showed a significant difference at 60, 90, 120, and 150 days. However, there are no significant differences found between the 90 and 120 days. Testing for pathogenic indicators (Salmonella, E. coli, and Staphylococcus aureus) clarify their absence. We determined that elevated storage temperatures of 45–50°C directly affect the quality of whole milk powder, specifically regarding moisture content, acidity, and total viable count, which increase with prolonged storage duration.