A Functional Approach to Dairy Innovation: Development of Digestive-Aiding Garlic Milk Powder

This study reports the development and evaluation of a spray-dried functional milk powder infused with garlic essence and fortified with turmeric (Curcuma longa) and black pepper (Piper nigrum), formulated to support digestive health. Garlic (Allium sativum) is a well-documented source of allicin, a bioactive compound known for its antimicrobial, antifungal, and anti-inflammatory properties. In combination with curcumin and piperine, the formulation aims to provide synergistic effects for gastrointestinal function and immune enhancement. Fresh garlic cloves were processed to extract a clarified essence, which was incorporated into standardized cow milk (3.0% fat; 8.5% SNF) at four varying concentrations: T1 (1.5 mL/L), T2 (2.5 mL/L), T3 (3.5 mL/L), and T4 (4.5 mL/L). Each formulation was supplemented with turmeric (0.3 g/L) and black pepper (0.2 g/L), homogenized, and subjected to spray-drying. Process parameters were optimized to maximize allicin retention (up to 80%), using an inlet temperature of 170°C, an outlet temperature of 75°C, a feed rate of 7 kg/h, and an atomization pressure of 2.0 bar. The final milk powder exhibited a moisture content below 5%, ensuring shelf stability. Rehydrated samples were analyzed for physicochemical properties (pH, titratable acidity, total solids, ash content, and density) and sensory attributes using a 9-point Hedonic Scale. Among the tested concentrations, formulation T2 (2.5 mL/L) showed the highest overall acceptability with optimal flavor balance and aroma, maintaining pH 6.71, acidity 0.183%, ash 0.42% (w/w), and density 1080 kg/m³.