Table 1.

Dry matter and protein content in milk powder analyzed.

Milk Sample Number	Characteristics of Milk Type of Milk/Supplier/Milking Time/Production Technique	Protein Content (%)	Dry Matter Content (%)
1	WMP- MX/I 2018/D	28.53 ± 0.9	97.02 ± 0.08
2	WMP- MX/XII 2018/D	31.10 ± 1.1	97.35 ± 0.1
3	WMP- MX/IV 2017/D	30.35 ± 0.6	97.15 ± 0.2
4	WMP- MX/II 2018/D	27.44 ± 0.6	96.51 ± 0.1
5	WMP- MX/IX 2018/D	29.14 ± 0.8	96.72 ± 0.2
6	WMP- MX/VIII 2018/D	28.41 ± 1.0	96.34 ± 0.1
7	WMP- MX/V 2018/D	29.06 ± 0.8	97.31 ± 0.3
8	WMP- MX/IX 2018/D	29.00 ± 0.7	96.85 ± 0.09
9	WMP- MX/II 2018/D	27.99 ± 0.8	97.25 ± 0.1
10	WMP- MX/V 2018/D	28.86 ± 0.9	96.41 ± 0.2
11	WP- MX/III 2018/D	13.51 ± 1.1	97.91 ± 0.1
12	WMP- MX/I 2018/D	29.47 ± 0.9	95.92 ± 0.3
13	MP - MX/IV 2018/C (consisting in 80% of WM, enriched with lactose and WP)	18.90 ± 0.8	96.55 ± 0.09
14	MP - MX/IV 2018/C (consisting of 47% sugar and the remainder of milk, permeate and cream)	13.19 ± 1.0	97.26 ± 0.1
15	WMP- MX/VII 2018/D	25.78 ± 1.1	95.32 ± 0.2
16	WMP- MX/VI 2018/D	26.43 ± 0.9	95.17 ± 0.2
17	WMP- MX/V 2018/D	27.02 ± 0.6	96.24 ± 0.3
18	WMP- MZ/V 2018/D	26.76 ± 0.7	97.56 ± 0.09
19	WP- MZ/V 2018/D	11.61 ± 0.9	97.14 ± 0.1

The results of the protein content and dry weight given in grams in 100 g of product (g 100 g⁻¹) were expressed in (%)—(w/w). Whole-milk powder—WMP, Whey powder—WP, Milk preparation—MP, manufacturer X—MX, manufacturer Y—MY, manufacturer Z—MZ, drying technique—D, cylindrical drying technique—C.