Milk itself has a short shelf life but its products like e.g. milk powders enabled the development of a global dairy industry. Today, billions of people around the world consume milk and dairy products on a daily basis. Also – in addition to the ever-growing population – new nutritional trends are emerging, e.g. protein-enriched dairy products which create a high request for protein sources. These are today often met by products, that were not utilized to their full extent before, including whey and milk protein powders.
Still, high-quality milk products can only be produced from high-quality raw milk, so a close quality control along the milk processing chain is vital – from the intake at the dairy plant, to the various processing steps, and the end products.
Solutions for quality control of dairy products:
During the webinar, we will focus on the analysis of compositional characteristics, including like fat, solid and protein contents by infrared and near infrared spectroscopy (IR and FT-NIR), but also show other solutions from the Bruker portfolio. We will highlight what Bruker as a leading analytical company offers in terms of tailor-made solutions for the dairy industry – from small, touch screen accessible, analyzers up to fully automated in-process systems for closed loop control. Also, the different approaches of analyzing dairy products by either IR or FT-NIR spectroscopy will be illustrated.
How Fonterra implemented FT-NIR in their daily routine:
Fonterra has a long history of NIR use. Having progressed from individual NIRs with site and product specific calibrations to NIR networks sharing generic calibrations across many NIR instruments, Fonterra knows of the key success factors of such networks. Steve Holroyd will highlight the key points which are NIR stability over time and reliability as well as an appropriate networking solution to link it all together.
Latest IDF activities regarding quality control:
Steve Holroyd and Andreas Niemöller, both project leaders inside the IDF (International Dairy Foundation), will highlight the news regarding guidelines for applying near infrared instrumentation to the analysis of milk and dairy products in the lab and in process. Currently the ISO21543|IDF201 is in the final stage of being updated to cover more types of milk products including raw milk and liquid products. The corresponding IDF bulletin paper (IDF bulletin 497) will be presented, which provides for the first time a comprehensive overview of NIR routine applications and their statistics.
The webinar will appeal to anybody involved in quality control of milk and dairy products in the laboratory or production floor. It will also relevant to people working in the food industry using dairy based raw materials in their production process.