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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Our company was established in 1974 and specializes in the development and manufacturing of analytical instruments. We provide fast and reliable optimized solutions for daily management of quality and processes across the entire supply chain in the fields of agricultural products, food, pharmaceuticals, and chemical products. Our concept focuses on reducing time in production processes, utilizing raw materials more efficiently, producing stable high-quality products, and optimizing food safety, delivering high-precision and user-friendly analytical instruments to our customers.
