Analyzing Milk and Dairy Products with FT-NIR Spectroscopy

Food Analysis with FT-NIR Spectroscopy

Analyzing Milk & Dairy Products

Bruker Optics’ dairy portfolio ranges from small footprint, touch screen accessible, dedicated analyzers to multiple channel analyzers for the full range of samples from raw milk to the various dairy products as well as fully automated in-process systems for closed loop control.

Bruker’s MPA II Dairy Analyzer with the new software controlled Liquid Sampling Module (LSM II) sets a new standard in routine QC for the analysis of liquid and solid samples.

From raw milk to finished dairy products - test the full range along the production chain with just one easy-to-use FT-NIR analyzer.

The LSM II has a dual module with homogenizer and peristaltic pump including automated cleaning cycles and visible tubing for easy inspection. The modular concept is based on Brukers’ FT-NIR instrument MPA II:

  • Analyzing milk and liquid milk products with the MPA II Dairy Analyzer

    Transmission measurement through a thermostatted quartz flow cell with 1mm (1,000μm) path length for all liquids. Viscous samples like concentrates can be pumped through easily, even if they contain small particles or sugar crystals.
  • Analyzing cheese on the integrating spghere of the MPA II

    Reflection analysis for all solid and semi-solid sample forms with the integrating sphere in sample cups for powder samples and for semi-solids in disposable polystyrene or alternatively glass or quartz Petri dishes. The sample is rotated during analysis to obtain the average result from a larger sample volume.

Learn more by downloading our application note.

Raw milk and liquid milk products

Analyze raw milk with FT-NIR spectroscopy

The homogenizer of the LSM II secures excellent precision and repeatability of raw milk analysis and the flow cell is analyzing a 20x larger sample volume compared to FT-IR analyzers. Results of tests with certified standard milk samples sets from the dairy laboratory services show excellent accuracy and linearity for fat and protein. Using the peristaltic pump only, even viscous milk products and intermediates such as cream, milk drinks and condensed milk can be analyzed.

Alternatively, Bruker offers the pre-calibrated MIRA liquid milk analyzer, based on infrared spectroscopy – a stand-alone system for the quality control of raw milk, and liquid milk products.

Whey and whey protein products

Whey as a side product of cheese manufacturing

Using whey as a liquid side-product of the cheese making process adds value to cheese producers. The production capacity for whey protein concentrates (WPC) to be used as an ingredient has increased significantly and thus the need to analyze liquid whey and whey proteins. Samples from different phases of production are covering a broad range of concentrations for protein and total solids which can be analyzed with the LSM II.

Milk and whey protein powders

Quality testing of whey powder

The analysis of powders is fast and easy for moisture, fat and protein as well as ash or lactose content where required. Producers in the dairy industry monitor these parameters to:

  • Optimize the moisture content
  • Increase product consistency
  • Utilize energy more efficiently (e.g. optimization of the drying process)
  • Reduce final product testing in the laboratory

More information is available in our application note.

Cheese and butter

Quality control of cheese and butter

A simple reflectance measurement analyzes important quality parameters such as moisture in butter and fat, protein and total solids in a large variety of cheeses from hard-, slicing-, cream-, to soft and processed cheese. Grated cheese is typically sprinkled, whereas softer cheese varieties are spread into the disposable polystyrene Petri dish.

Yoghurt and desserts

Analysis of yoghurt and desserts with FT-NIR spectroscopy

Many companies produce a wide range of recipes with many different flavors and textures, from plain yoghurt and desserts to fruit and chocolate flavored products. With NIR spectroscopy, the typical quality parameters such as fat, protein and dry matter can be determined very quickly in the lab or at-line in the production area. Only one calibration model per parameter is required, no matter what flavors or ingredients are being added.

Analyzing milk and milk products with the new MPA II Dairy Analyzer

Analyzing milk and daiy products with the MPA II Dairy Analyzer

Further Information

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