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The production of dairy products requires precise and reliable analyzers to ensure final product quality
Dairy products require adherence to stringent quality standards to ensure the quality and safety of the final product. For this reason, robust and reliable instruments are needed, especially for such complex matrices.
Measuring ions in dairy products can be a challenge due to the high protein content of the matrix. Metrohm offers integrated sample preparation, such as inline dialysis, for efficient matrix removal and thus highly accurate results.
Metrohm is actively involved in the development of standards that govern testing and quality of dairy products through our participation in AOAC and ISO method development.
Discover our latest solutions for your analysis
Simplified analysis of dairy products with Metrohm Inline Dialysis
Download this White Paper to learn more about how Metrohm Inline Dialysis can simplify your sample preparation and how it compares to the traditional Carrez clarification procedure.
Products
Metrohm offers robust solutions for measuring key parameters such as acidity, salt, moisture, lactose, and trace contaminants – using techniques like titration, ion chromatography, and spectroscopy – to support efficient quality control across the entire dairy supply chain.
- WP-050Manual titration vs. automatic titration: benefits and advantages to switching
This white paper summarizes the advantages and benefits of automated titration in comparison to manual titration. The increase in accuracy and precision of measurements as well as significant time and cost savings are discussed.
- AN-NIR-144Whey permeate analysis with NIRS
NIRS simultaneously measures important quality parameters in whey permeate (i.e., ash, phosphate, lactose, protein, pH, and moisture) without any sample preparation.
- AN-NIR-139Quality control of ice cream mix with near-infrared spectroscopy
NIR spectroscopy measures ice cream quality parameters like total solids, fat content, lactose, protein percentage, sucrose content, and calories in seconds.
- AB-408Oxidation stability of fats and oils in solid foods using the Rancimat method
The Rancimat method determines the oxidation stability (OSI) and antioxidant capacity (SI) of solid foods. OSI measurements are performed directly, with extracted isolated fat, or via the polyethylene glycol method. SI can be determined when the sample is mixed with a reference of antioxidant-free fat.
- AN-NIR-128Milk powder analysis by near-infrared spectroscopy
Near-infrared spectroscopy saves time and resources by simultaneously measuring key quality parameters like lactose, moisture, fat, and protein content in milk powder.
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