Analysis of Processed Dairy Products
Quality Control Solutions for Processed Dairy Products
Cultured dairy products, such as yogurt, are among some of the most common fermented dairy products in the world. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility. Testing quality throughout the production process ensures that the level of pasteurization (temperature, time) is producing the end product that meets your specifications. Processed dairy products, butter and ice cream mix, for example, are also closely monitored during production. KPM Analytics offers a broad range of analysis solutions to help you monitor quality at every step of production. The equipment is easy to use and provides data to make decisions about your process quickly.
Moisture, Oil & Protein Analysis
Many dairy products are price-competitive, making consistency and production efficiency vitally important for generating a profit. Near-infrared (NIR) analysis is a proven technique that provides simultaneous results for moisture, fat, protein, lactose, acidity, solids, and other measurable parameters that are essential to the production of dairy products. Monitoring these parameters avoids unwanted pathogenic or microbial growth, which could lead to product recalls.
Parameters Analyzed by Product
Parameters Analyzed by Product
Butter
Quality control, specification compliance
Solids, fat, salt
After the churn
All types
Ice Cream Mix
Quality control
Solids, fat
All types
Liquid Whey
Quality control
Protein, solids, fat
All types
Liquid WPC
Quality control
Protein, solids
Milk Powders
Prevent spoilage, handling issues, and waste. Quality control, specification compliance, and brand protection.
Moisture, protein, fat, lactose
Incoming ingredients, dryer exit, lab
All Types
Sour Cream
Quality control
Moisture, fat
All Types
Yogurt
Quality control
Solids, fat, protein, lactose
All Types
KPM Products Used for Moisture & Compositional Analysis
Additional Reading
Additional Reading
Product Types
Measurement Capability
Defects Detection Capability
Additional Reading
Fermentation Kinetics / L.A.B. Reactor Monitoring
The main function of Lactic Acid Bacteria (LAB) is used for starter cultures, which is a huge part of dairy product production. Monitoring the behavior of these starters allows you to optimize the difficult process, ensuring consistent LAB activity and consistent quality of the end-product.
Fermentation Kinetics / LAB Reactor Monitoring
The AMS Alliance iCinac Series is a unique solution for kinetic analysis and monitoring for fermentation LAB reactors, and as a fermentation multi-reactor control unit. iCinac meets ISO 26323|IDF 213, the industry standard for determining dairy cultures’ acidification activity by continuous pH measurement.
Fermentation Monitoring Solutions from KPM
Additional Reading
