Detection of Dry Milk in Pasteurize Milk and Yoghurt*

Two methods were developed detect dried milk in fresh milk and yoghurt. The first method was based on the reactions with thiobarbeuric acid (TBA) while the second was based on measuring the milk reducing substances (MRS) with ferricyanide. The simple correlation coefficients (r) between percentage dried milk and TBA (r = 0.9861) values were highly significant (p≤0.01). Therefore, either TBA or MRS methods could be used to detect dried milk in fresh pasteurized milk and yoghurt. However, MRS method could better detect low levels of added NFDM to fresh pasteurized milk and yoghurt