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Milk Monitoring Applications

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    Determination of whey proteins in milk samples by capillary gel electrophoresis

    One of the tests for authenticity of milk and dairy foods is the qualitative and quantitative composition of whey proteins and their ratio. Caseins dominate in cow’s milk before its processing (about 80% of total protein), whereas caseins are almost absent in the whey composition whose main components are the following:

    • β-lactoglobulins
    • α-lactalbumin
    • bovine serum albumin
    • immunoglobulins
    • lactoferrin and other minor proteins. 

    By Lumex Instruments Group based in Mission, BRITISH COLUMBIA (CANADA).

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    Quality control of milk products

    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.

    By Lumex Instruments Group based in Mission, BRITISH COLUMBIA (CANADA).

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    Quality control of milk and milk products

    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. 

    The method is based on measuring the transmission spectrum of a sample in the near-IR spectral region and subsequent determination of the analyzed parameters/constituents using a calibration model. Transmission measurement provides highest accuracy and reproducibility of the measurements. 

    By Lumex Instruments Group based in Mission, BRITISH COLUMBIA (CANADA).

  • Independent particle characterization services for food and beverage industries

    PTL`s service to the food and beverage industry is consultative and exacting. Manufacturers need to identify and control particle size distribution and other physical properties of food powders and emulsions in order to control the quality of the food_beverage_particle_testing_analysisfinished product. Factors such as appearance, taste, “mouth feel”, processing and handling are all affected by physical characteristics including particle size, particle shape, surface area, thermal properties, powder flowability, and for emulsions, zeta potential.

    By Particle Technology Labs based in Downers Grove, ILLINOIS (USA).

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