Quality control of milk products - Monitoring and Testing
In order to maintain high quality of milk products, it is necessary to monitor process quality as rapidly as possible, so that a relevant technological process could be promptly corrected. The most important quality factors of milk products are fat, protein, moisture (total solids), SNF, sugar, salt, lactose and titrated acidity. Commonly, it takes a few hours to make such type of analyses by traditional methods. The use of an InfraLUM® NIR analyzers reduces the analysis time to a couple of minutes.