Measurement of milk components using mid-infrared spectroscopy with a multi-subsampling method.
It is possible to measure the fat content of raw milk with high precision without using a high-pressure homogenizer!
This document provides an explanation of the measurement of milk components using mid-infrared spectroscopy with a multi-subsampling method. It includes discussions on fat globule size, conventional methods using a homogenizer, and methods using the multi-subsampling measurement technique. This new technology enables the measurement of cream more easily and with higher precision than ever before, achieving improved transferability of calibration models. [Contents] ■ Fat globule size when using mid-infrared spectroscopy ■ Measurement methods using conventional homogenizers ■ Measurement methods using the newly developed multi-subsampling technique ■ Comparison of measurement results obtained from each method ■ Insights derived from the characteristics of both methods *For more details, please download the PDF or feel free to contact us.
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