Commercial Milk Powder Research Articles

Analysis of 27 β-Blockers and Metabolites in Milk Powder by High Performance Liquid Chromatography Coupled to Quadrupole Orbitrap High-Resolution Mass Spectrometry

This paper presents an application of high performance liquid chromatography coupled with quadrupole orbitrap high-resolution mass spectrometry (HPLC-Q-Orbitrap HRMS) for the analysis of 27 β-blockers and metabolites in milk powder. Homogenized milk power samples were extracted by acetonitrile and purified by using Oasis PRiME HLB solid-phase extraction cartridges. The Ascentis® C8 chromatographic column was used to separate the analytes. The quantification was achieved by using matrix-matched standard calibration curves with carazolol-d7 and propranolol-d7 as the internal standards. The results show an exceptional linear relationship with the concentrations of analytes over wide concentration ranges (0.5–500 μg kg−1) as all the fitting coefficients of determination r2 are > 0.995. All the limits of detection (LODs) and quantitation (LOQs) values were within the respective range of 0.2–1.5 μg kg−1 and 0.5–5.0 μg kg−1. Overall average recoveries were able to reach 66.1–100.4% with the intra- and inter-day variability under 10%. This method has been successfully applied to the screening of β-blockers and metabolites in commercial milk powders. At the same time, the corresponding characteristic fragmentation behavior of the 27 compounds was explored. The characteristic product ions were determined and applied to the actual samples screening.

Influence of Inlet Drying Air Temperature and Milk Flow Rate on the Physical, Optical and Thermal Properties of Spray-Dried Camel Milk Powders

The influence of milk flow rate and inlet drying air temperature on the physical, optical and thermal properties of laboratory spray-dried camel milk powders is investigated. The physical, thermal and optical properties of laboratory spray-dried camel milk powders at three inlet drying air temperatures (110, 120 and 130 °C) and two milk flow rates (166 and 248 cm3/h) were evaluated. These properties are fundamental to understanding the quality, stability, final application and portability of the milk powders. Following this, the results were compared to commercial milk powder (CMM). Specifically, we evaluated the influence of the inlet drying air temperatures and feed rates on the reconstitution properties, particle properties, bulk, colour and thermal properties. Using response surface methodology (RSM), the findings indicated that the inlet drying air temperatures significantly influenced moisture content, and the L* a* b* colour properties (p < 0.0001) of the powders. However, the bulk and reconstitution properties were significantly influenced by the milk flow rate (p < 0.0001). The thermograms of all the milk powders had three endothermic peaks and two shifts. The onset of the glass transition increased in temperature with decreasing moisture content of the powders varying from 37.49 to 44.21 °C. Scanning electron microscopy (SEM) images of the laboratory spray dried powders were hollow and collapsed compared with the commercial samples which were spherical and rough with small cracks, dents and pores. The results demonstrated that both the inlet drying air temperature and the milk flow rate influenced the thermal, optical and physical properties of laboratory spray-dried powders.

Determination of nitrofurazone in fluid milk and dairy powders. Part 1: An international pilot study

An international pilot study involving five laboratories evaluated the performance of a method intended as a joint ISO|IDF international standard for the analysis of fluid milk and powdered dairy products for intact nitrofurazone down to levels of 1 ng g−1. After first establishing that nitrofurazone remains stable to heat treatments in excess of pasteurisation conditions, fluid milk samples that were deliberately spiked with nitrofurazone at low ng g−1 levels were measured by the laboratories, despite the milk containing no preservatives and, in some cases, being stored at ambient temperature for several months. Commercial whole milk powder and milk protein concentrate, deliberately spiked with low ng g−1 levels of nitrofurazone, were also analysed by the participating laboratories. For both liquid and powdered dairy samples containing nitrofurazone, laboratories could detect and confirm the presence of nitrofurazone. The within-laboratory repeatability and between-laboratory reproducibility estimates were consistent with the Horwitz ratio.

Sonochemical driven simple preparation of nitrogen-doped carbon quantum dots/SnO2 nanocomposite: A novel electrocatalyst for sensitive voltammetric determination of riboflavin

We report a simple preparation of novel nanocomposite for the sensitive determination of riboflavin (RF) in real samples. Nitrogen-doped carbon quantum dots/SnO2 (N-CQD/SnO2) nanocomposite was prepared using sonochemical approach and applied as a voltammetric sensor for the sensitive determination of RF for the first time. The crystallographic phase, functional groups, surface analysis, and elemental distribution were examined using XRD, FT-IR, HR-TEM and EDS spectroscopic techniques respectively. This N-CQD/SnO2 nanocomposite-modified electrode shows a fast and sensitive electrochemical response to RF sensing with a good sensitivity (2.496 μA μM−1 cm-2), wide linear range (0.05–306 μM), low detection limit (8 nM) and excellent anti-interference ability. Furthermore, the developed sensor was investigated in commercial riboflavin tablets and milk powder and obtained results are quite satisfactory.

Non-targeted NIR spectroscopy and SIMCA classification for commercial milk powder authentication: A study using eleven potential adulterants

A non-targeted detection method using near-infrared (NIR) spectroscopy combined with chemometric modeling was developed for the rapid screening of commercial milk powder (MP) products as authentic or potentially mixed with known and unknown adulterants. Two benchtop FT-NIR spectrometers and a handheld NIR device were evaluated for model development. The performance of SIMCA classification models was then validated using an independent test set of genuine MP samples and a set of gravimetrically prepared mixtures consisting of MPs spiked with each of eleven potential adulterants. Classification models yielded 100% sensitivities for the benchtop spectrometers. Better specificity, which was influenced by the nature of the adulterant, was obtained for the benchtop FT-NIR instruments than for the handheld NIR device, which suffered from lower spectral resolution and a narrower spectral range. FT-NIR spectroscopy and SIMCA classification models show promise for the rapid screening of commercial MPs for the detection of potential adulteration.

PEMBUATAN KEJU NABATI DARI KEDELAI MENGGUNAKAN BAKTERI ASAM LAKTAT YANG DIISOLASI DARI DADIH

Cheese generally has limitations to be consumed by people with milk protein allergies and vegetarian. Besides the price is relatively expensive, the fat content of cheese is also high. Proteins in soybean may be an alternative to protein of milk in cheese making because it has a protein content of which is not much different as well as a low fat content. The use of lactic acid bacteria from dadih as probiotic bacteria with the addition of food additives should be made to improve the quality of non-dairy cheese. This study aimed to determine the formulation of non-dairy cheese made from soybeans with the right flavor concentration which is able to resemble the dairy cheese and to evaluate its characteristics. The design used was a completely randomized factorial design. The types of treatments given were the type of soy milk, percentage of inoculum, and concentration of flavor added. Types of soy milk used were a commercial soy milk powder and fresh soy milk with percentages of inoculum 5%, 10% , and 15% (v/v) as well as the addition of cheese flavor concentrations of 0.5%; 0.7% ; 0.9% ; 1.1%; and 1.3% (w/v). Data were analyzed by ANOVA followed by Duncan test if it showed significant differences. A Not A Test showed that the addition of cheese flavor 0.9% (w/v) and as much as 15% (w/v) the amount of inoculum in fresh soy milk produced not significantly different smells with commercial dairy cheese at 95% confidence level. Non-dairy cheese produced can be classified as a semi hard cheese and skim cheese as seen from MFFB (moisture fat free basis) and FDM (fat in dry matter). Characteristics of non-dairy cheese produced were the water content of 66.3%; ash content of 3.27%; protein content of 26.74%; and the fat content of 0.36%. Keywords :dadih,lactic acid bacteri, non-dairy cheese, soybean

Artefact formation of formaldehyde in milk powders: Impact of analytical conditions

Formaldehyde (FA) was analyzed in milk powders by isotope dilution LC-MS/MS using 2,4-dinitrophenylhydrazine (DNPH) as the derivatization agent. Analytical conditions (temperature and time) applied for derivatization were shown to strongly impact the levels of FA detected in micronutrient-fortified milk powders. In particular, vitamin C and ferrous iron catalyzed FA formation when derivatization was conducted at 60 °C, as described by several authors. Artefact formation of FA was demonstrated in a model study using 2H2-glycine and a freeze-dried raw cow's milk with added micronutrients. A limited survey of commercial fortified milk powders showed that FA levels were about 4-fold lower when analyses were conducted at room temperature as compared to 60 °C (0.65 ± 0.25 mg/kg and 2.57 ± 0.51 mg/kg, respectively). Based on data obtained at room temperature, FA exposure from fortified milk powders does not represent a safety concern even under worst-case assumptions. This study highlights the need and importance of adopting an international standard for FA analysis in foods.

Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures

SummaryKinetics of lysine blockage, as an early step of the Maillard reaction, was investigated in commercial skim milk powder to understand the extent of the reaction, specifically after packages are opened and during the subsequent storage. Samples were stored at six conditions including three temperatures (30, 32.5 and 35 °C) and two relative humidities (43% and 52%) for 30 days, the period in which the product is recommended to be consumed after opening. The reaction rate was determined using a dye‐binding method. Based on our findings, decrease in available lysine follows first‐order reaction kinetics model. Small changes in temperature (2.5 °C) caused significant increase in the reaction rate constants. Relative humidity affected temperature dependency of the reaction, and activation energies were estimated to be 142.5–170.8 kJ mol−1. This study aims to increase the awareness of the significance of storage quality in relation to the nutritional status of the products.

Polycyclic aromatic hydrocarbons in milk powders marketed in Uruguay

ABSTRACTPolycyclic aromatic hydrocarbons (PAHs) occurrence in forty-four samples of milk powder, marketed in Uruguay, was determined. A high-performance liquid chromatography (HPLC) method was applied with fluorescence detector (FLD) and UV-VIS diodes array detector (DAD). Milk powder was fortified with PAHs at three levels producing average recovery higher than 78.6% for all levels. The highest concentration of benzo(a)pyrene (BaP) was 2.85 μg kg−1 in milk powder. Contamination of samples expressed as the sum of 16 analysed PAHs varied between 5.77 and 427.28 μg kg−1 and as PAH4 (BaP, chrysene, benzo(a)anthracene and benzo(b)fluoranthene) was between below LOD and 11.54 μg kg−1. Only one sample exceeded the maximum limit for BaP, but 84% of the commercial milk powders did not comply with the European Union maximum limit for PAH4.

Effects of Different Storage Time and Temperature on Physicochemical Properties and Fatty Acid Profiles of Commercial Powder Goat Milk Products

Dehydration has a benefit of extending shelf life of foods, which can reduce or minimize nutritional and physicochemical changes in powdered goat milk products during storage. The objectives of this study were to evaluate physicochemical properties and fatty acid compositions of powdered goat milk (PGM) during storage. Three batches of commercial whole goat milk powders were purchased from a local retail outlet in Warner Robins, Georgia, and the PGM samples were stored at 4 and 22°C for 0, 2, and 4 months. Results showed that there were significant (P<0.05) differences in peroxide value (POV) between storage temperatures and periods of the samples. PGM samples stored at higher temperature and longer period revealed higher lipid oxidation than those of lower temperature and shorter storage period. Storage time also had significant (P<0.05) influence on pHs, but not on water activity of PGM products. Fatty acid profiles showed that both C18:1 and C8:0 had the highest concentrations among all fatty acids tested in the PGM. Among the three main factors, batch and storage time had significant (P<0.05, 0.01, 0.001) effects on majority of fatty acids, while storage temperature had a minimal effect. Two-way interactions of storage temperature × storage time and batch × storage temperature had no significant impacts on fatty acid contents. However, 2-way interaction of batch x storage time was significant for most fatty acids, including C8:0, C10:0, C14:0, C14:1, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3, and C20:0. In addition, 3-way interaction of batch x temperature x period had significant effects on C10:0, C14:0, C14:1, C16:0, C16:1, C18:0, C18:1, C18:2, C20:0. It was concluded that lipid oxidation of commercial PGM products were significantly (P<0.05) affected by storage temperature and period, while fatty acids contents were influenced by mainly batch, storage period and some interaction effects.

Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO) and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control), in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4%) were kept in constant ratio (20%). Addition of hydrogenated palm oil (HPO) decreased the hardness and hardness work done (HWD) values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.

Benefit of Lactose Concentration between Goat’s Milk and Commercialized Powder Milk

Even though goat’s milk naturally has lower lactose than cow’s milk (~4.39% compared to 4.51%), when it's consumed in a large amount, those intolerant to lactose may suffer several inconvenient symptoms, such as bloating, nausea, and diarrhoea. Previous study had established that a high level of lactose removal from goat’s milk could be attained by 10 KDa sized ultrafiltration (UF) membrane. Hence, the concentrated goat’s milk obtained from the UF process and five local brands of commercial milk powder were compared in terms of nutrition facts. Lactose concentration as important nutrition is evaluated for the quality and the competitiveness between the products. While, proximate analysis was used as part of method to determine the chemical composition in the goat’s milk, including moisture, protein, fat, ash, and carbohydrate. Then, the composition of the reconstituted concentrated powder milk and five others commercialized milk which homogenized with water was analysed by HPLC to determine the lactose concentration. As a finding, concentrated milk contained 5.63 g per 100 ml lactose concentration, which ranked at the second lowest concentration in the range of 2.81 to 7.91 g per 100 ml, proved that it is similar and comparable in standard as to commercial milk.

Storage stability of whole milk powder produced from raw milk reverse osmosis retentate

Implementation of reverse osmosis filtration at the dairy farm will reduce the volume of milk, which has to be transported, and thereby potentially reduce energy consumption and CO2 emission. The aim of this study was to examine the quality of whole milk powder produced from reverse osmosis retentate concentrated at the farm. Whole milk powder prepared from reverse osmosis retentate, with a volume concentration factor of 2, was compared to powder from non-concentrated milk, as well as to a range of commercial whole milk powders. A storage experiment of the stability of retentate powder for up to 12 months at room temperature was conducted and evaluated for quality parameters, including proteolysis, oxidation, furosine and colour. The results showed that concentration of the oxidation products hexanal, heptanal and nonanal increased during storage of both retentate powder and powder from non-concentrated milk, but not to a higher extent than found in commercial powder of similar storage conditions. Detectable furosine was higher in powder prepared from non-concentrated milk than that in powder from pre-concentrated milk, and further no changes in colour was found during storage. However, high variation in powder composition between produced powders, especially with regard to moisture content, could have affected some quality parameters. In conclusion, pre-concentrating milk by reverse osmosis at the farm did not have significant effects on the overall quality of the produced milk powders in this study.

Quantitative multiresidue analysis of antibiotics in milk and milk powder by ultra-performance liquid chromatography coupled to tandem quadrupole mass spectrometry.

A simple and fast multiresidue extraction and purification method was developed for the determination of 61 veterinary drugs, belonging to seven classes, in milk and milk powder. The extraction depends on the acetonitrile solvent, followed by a single step to remove lipids with fatty acid chains using a new reversed phase SPE without traditional pre-equilibration and washing steps before eluting SPE. The purifying lipid effect of the present preparation method was evaluated by comparing the response changes of ion peak areas of the milk endogenous metabolites before and after SPE treatment using ultra-fast LC coupled to tandem quadrupole and TOF MS. Subsequently, UPLC coupled to tandem quadrupole MS was performed for the quantitative analysis of milk and milk powder samples spiked with 61 veterinary drugs, including β-lactam, macrolide, amide alcohol, forest amine, sulfanilamide, tetracyclines, and quinolones antibiotics. This method is very simple, fast, sensitive, and selective, and allows the good recoveries of all compounds, with a recovery range of 61.5-118.6%, and coefficients of variation of less than 11.6%. The 61 compounds behave in the dynamic range 0.01-200μgkg(-1), with correlation coefficient >0.99. The limits of quantification for the analytes are in the range 0.01-5.18μgkg(-1). Finally, this method has been successfully applied to the screening of veterinary drugs in 50 commercial bovine milk and milk powder samples, and ceftiofur and ciprofloxacin were detected in some brand samples.

Characterising variances of milk powder and instrumentation for the development of a non-targeted, Raman spectroscopy and chemometrics detection method for the evaluation of authenticity

ABSTRACTThere is a need to develop rapid tools to screen milk products for economically motivated adulteration. An understanding of the physiochemical variability within skim milk powder (SMP) and non-fat dry milk (NFDM) is the key to establishing the natural differences of these commodities prior to the development of non-targeted detection methods. This study explored the sources of variance in 71 commercial SMP and NFDM samples using Raman spectroscopy and principal component analysis (PCA) and characterised the largest number of commercial milk powders acquired from a broad number of international manufacturers. Spectral pre-processing using a gap-segment derivative transformation (gap size = 5, segment width = 9, fourth derivative) in combination with sample normalisation was necessary to reduce the fluorescence background of the milk powder samples. PC scores plots revealed no clear trends for various parameters, including day of analysis, powder type, supplier and processing temperatures, while the largest variance was due to irreproducibility in sample positioning. Significant chemical sources of variances were explained by using the spectral features in the PC loadings plots where four samples from the same manufacturer were determined to likely contain an additional component or lactose anomers, and one additional sample was identified as an outlier and likely containing an adulterant or differing quality components. The variance study discussed herein with this large, diverse set of milk powders holds promise for future use as a non-targeted screening method that could be applied to commercial milk powders.

Simultaneous Determination of 2- and 3-MCPD Esters in Infant Formula Milk Powder by Solid-Phase Extraction and GC-MS Analysis.

The objective of this study was to establish a method for detecting fatty acid esters of chloropropanols [including 2-monochloropropane-1,3-diol (2-MCPD) ester and 3-monochloropropane-1,2-diol (3-MCPD) ester] in infant milk powder using isotope dilution and GC-MS. The fat fraction in infant milk powder samples was extracted and treated with sodium methylate-methanol to cleave the ester bonds of the 2- and 3-MCPD esters. The resultant 2- and 3-MCPDs in the samples were purified with matrix solid-phase liquid-liquid extraction and derivatized with heptafluorobutyryl imidazole for GC-MS analysis. Standard samples of deuterium isotope-labeled 2- and 3-MCPD palmitic acid double esters and stearic acid double esters were used as the internal standards. We also detected 2- and 3-MCPD ester contents in 88 commercial samples of infant formula milk powder using this system. The detection system we established showed a good linearity of 2- and 3-MCPD ester contents in serially diluted standard solutions within the concentration range 25-1000 μg/L, with r2 > 0.9995 and an LOD of 30 μg/kg for both of the MCPD esters. The recoveries of the two MCPD esters spiked at 25, 50, 100, and 200 μg/kg in blank infant formula milk ranged from 98.2 to 110.5%, with RSDs <4.8%, suggesting good accuracy and reliability of this method. In the 88 commercial infant formula milk powder samples, the mean content of 2-MCPD ester was 41 μg/kg (0-52 μg/kg) and that of 3-MCPD was 185 μg/kg (0-316 μg/kg). Based on these results, we estimated the exposure levels of the two MCPD esters in infants fed on formula milk, and the results indicate potential health risks of consuming formula milk products contaminated by the two MCPD esters.

GENETIC DIVESITY AND EXTRACELULLAR ENZYMATIC ACTIVITY OF BACILLUS LICHENIFORMIS STRAINS FROM MILK POWDER

A total of 379 B. licheniformis strains isolated from commercial milk powder were characterized genotypically and phenotypically. RAPD analysis yielded three different profiles, which include all isolates in this study, which could be assigned to strain F (n=375) or strain G (n=4), strain F also could be divided into two groups (group 1, n = 117; group 2, n = 258). Clustering by pairwise sequence similarity and phylogenetic relationships between isolates based on comparisons of the 16S rRNA gene sequence, showed two well defined groups. Group I contains all isolates tested belonging to genotype F, and Group II consists of three G genotype isolates. A total of 32 isolates, respecting the representation of each genotype, were randomly selected for extracellular enzymatic activity plate assays. Most isolates (25 out of 32) showed extracellular proteinase, lipase and amylase activity. Hydrolytic activities tested in this study are strain-dependent and none enzymatic activity could be linked to a defined group at genetic level. Preliminar characterization of proteolytic crude enzyme extract suggests the presence of a metal-activated serine protease active at an optimun temperature of 60 ºC. The exoenzymes production and its variation against different factors such as temperature, is isolate dependent so these results indicate that not all B. licheniformis strains may mean the same risk to process or product quality.

Detection of Yersinia enterocolitica in milk powders by cross-priming amplification combined with immunoblotting analysis

Yersinia enterocolitica (Y. enterocolitica) is frequently isolated from a wide variety of foods and can cause human yersiniosis. Biochemical and culture-based assays are common detection methods, but require a long incubation time and easily misidentify Y. enterocolitica as other non-pathogenic Yersinia species. Alternatively, cross-priming amplification (CPA) under isothermal conditions combined with immunoblotting analysis enables a more sensitive detection in a relatively short time period. A set of specific displacement primers, cross primers and testing primers was designed on the basis of six specific sequences in Y. enterocolitica 16S–23S rDNA internal transcribed spacer. Under isothermal condition, amplification and hybridization were conducted simultaneously at 63°C for 60min. The specificity of CPA was tested for 96 different bacterial strains and 165 commercial milk powder samples. Two red lines were developed on BioHelix Express strip for all of the Y. enterocolitica strains, and one red line was shown for non-Y. enterocolitica strains. The limit of detection of CPA was 100fg for genomic DNA (1000 times more sensitive than PCR assay), 101CFU/ml for pure bacterial culture, and 100CFU per 100g milk powder with pre-enrichment at 37°C for 24h. CPA combined with immunoblotting analysis can achieve highly specific and sensitive detection of Y. enterocolitica in milk powder in 90min after pre-enrichment.

Simultaneous Determinations of Methoxylated Polybrominated Diphenyl Ethers and Polybrominated Diphenyl Ethers in Dairy Products from China by GC-MS

In this paper, the method of simultaneous determinations of methoxylated polybrominated diphenyl ethers and polybrominated diphenyl ethers in dairy products from China was investigated. PBDEs are widely used brominated flame retardant, which are increasingly reported in the environment. MeO-PBDEs are structural analogs to PBDEs, and reported as natural products and novel pollutants present in the environment. A new isotopic dilution GC-MS method was firstly developed to simultaneously determine fourteen PBDEs and eight MeO-PBDEs in dairy products (full cream milk powder, skim milk powder, pure milk and acidophilus milk) in this study. Solvent extraction, gel permeation chromatography (GPC) and silica gel column cleanup were used, some important steps and crucial parameters were modified and intensified compared with other literatures. Besides, the conditions of GC and MS were also optimized. The limits of quantitation values of 1-50, 4-20 μg kg^-1 in full cream milk powders, skim milk powders, pure milks and acidophilus milks were calculated for PBDEs and MeO-PBDEs. In addition, good repeatability and accuracy of the whole method were achieved. Moreover, Eighteen kinds of commercial full cream milk powder samples, sixteen skim milk powder samples, twenty pure milk samples and fifteen acidophilus milk samples were collected from local supermarket in Wuhan, Hubei province. These samples were analyzed to determine whether these samples were contaminated by PBDEs and MeO-PBDEs. The method was successfully applied to determine methoxylated polybrominated diphenyl ethers and polybrominated diphenyl ethers in these dairy products. Using the established methods, PBDEs and MeO-PBDEs were not detected in all samples.

Novel Convenient Method to Determine Wettability and Dispersibility of Dairy Powders.

This study was carried out to develop a simple, convenient, and reproducible testing device to determine wettability and dispersibility of dairy powders. The testing device consists of a sieve (150 μm) attached to a sample chamber, sensors mounted on a supporting body and a main control unit containing a display panel. The sensors detect the difference in electrical resistance between air and water. A timer is automatically triggered by the sensor when the bottom of sample-loaded chamber contacts water in the petri dish. Wettability and dispersibility of commercial skim milk powders (SMPs) produced at different heating strengths (low-, medium-, and high-heat SMP) are compared using the new testing device. Wettability of the SMPs were correlated with particle size and are found to increase in the order of medium-, low-, and high-heat SMP regardless of the amount of sample tested. Dispersibility of SMPs showed the same trend and high heat-SMP which has the smallest particle size resulted in the lowest dispersibility. Unlike existing methods, the new testing device can determine both wettability and dispersibility of powders and successfully detected differences among the samples.