Spoilage of Milk Powder: Mechanisms, Markers, and Detection

Irina Barkovskaya; Svetlana Turovskaya; Vladimir Bliadze; Elena Illarionova; Ekaterina Bolshakova

doi:10.21603/1019-8946-2025-3-42

UDC 63

SPOILAGE OF MILK POWDER: MECHANISMS, MARKERS, AND DETECTION Spoilage of Milk Powder: Mechanisms, Markers, and Detection

АА Аа

Published in Dairy industry · Issue 3 · Pages 15–21 · Rubric: Review article

DOI: https://doi.org/10.21603/1019-8946-2025-3-42

Received: 07.02.2025 Accepted: 12.05.2025 Published: 16.06.2025 Language of publication: RUS

Authors

Irina Barkovskaya

SPIN

Svetlana Turovskaya

ORCID SPIN

Vladimir Bliadze

ORCID SPIN

Elena Illarionova

ORCID SPIN

et al.

Ekaterina Bolshakova

ORCID SPIN

Irina Barkovskaya

All-Russian Research Institute of Dairy Industry Russian Federation · Moscow

SPIN

Svetlana Turovskaya

All-Russian Dairy Research Institute Russian Federation · Moscow

ORCID SPIN

Vladimir Bliadze

All-Russian Dairy Research Institute Russian Federation · Moscow

ORCID SPIN

Elena Illarionova

All-Russian Dairy Research Institute Russian Federation · Moscow

ORCID SPIN

Ekaterina Bolshakova

All-Russian Dairy Research Institute Russian Federation · Moscow

ORCID SPIN

ABSTRACT

Spoilage markers that appear during food processing and storage are important quality and safety indicators. Canned milk powder is a popular raw material used in the food industry. The identification and assessment of changes occurring at each stage of its shelf life are an important food safety issue. This review systematizes the current scientific knowledge on spoilage types, markers, mechanisms, and detection. The results may help to improve the current quality control strategy for long shelf-life dairy products. The review covered Russian and English-language publications registered in eLIBRARY.RU, Google Scholar, CyberLeninka, PubMed, and ScienceDirect in 2015-2024. The article describes the degradation of carbohydrates, fats, and proteins, as well as the most effective methods of its detection. The main processes affecting the quality of milk powder are protein-carbohydrate interactions, e.g., the Maillard reaction, as well as various forms of hydrolytic and oxidative spoilage. Despite the recent progress in the early detection of milk powder spoilage, this field of food science has some unresolved tasks, e.g., detection and monitoring of marker compounds that develop during technological processing. The data can be used to strategize the quality control, increase the stability, and extend the shelf life of canned milk powder.

KEYWORDS

milk powder, spoilage markers, Maillard reaction, oxidative spoilage of fat and protein, proteolysis, lipolysis

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Barkovskaya I. A., Turovskaya S. N., Bliadze V. G., Illarionova E. E., Bolshakova E. I. Spoilage of Milk Powder: Mechanisms, Markers, and Detection // Dairy industry. 2025. no. 3. pp. 15-21. DOI: https://doi.org/10.21603/1019-8946-2025-3-42. (Date of access 22.10.2026).

MLA

Irina Barkovskaya, Turovskaya S. N., Bliadze V. G., Illarionova E. E., Bolshakova E. I.. "Spoilage of Milk Powder: Mechanisms, Markers, and Detection." Dairy industry.3 (2025): 15-21. DOI: https://doi.org/10.21603/1019-8946-2025-3-42.

APA

Barkovskaya I. A., Turovskaya S. N., Bliadze V. G., Illarionova E. E., Bolshakova E. I. (2025). Spoilage of Milk Powder: Mechanisms, Markers, and Detection. Dairy industry(3), 15-21. https://doi.org/10.21603/1019-8946-2025-3-42

Chicago

Irina Barkovskaya, Turovskaya S. N., Bliadze V. G., Illarionova E. E., Bolshakova E. I.. "Spoilage of Milk Powder: Mechanisms, Markers, and Detection." Dairy industry, no. 3 (2025): 15-21. https://doi.org/10.21603/1019-8946-2025-3-42.

WIKI

{{cite journal | author = Barkovskaya I. A., Turovskaya S. N., Bliadze V. G., Illarionova E. E., Bolshakova E. I. | title = Spoilage of Milk Powder: Mechanisms, Markers, and Detection | journal = Dairy industry | year = 2025 | issue = 3 | pages = 15-21 | doi = 10.21603/1019-8946-2025-3-42 }}

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