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Solid Dairy Products Testing

The quality of solid dairy products depends on the composition and performance of their components. Moisture, fat, salt and pH can be efficiently and reliably analyzed with our full range of NIR spectroscopy systems. Rheometry provides natural cheese's functional analysis - melting temperature and viscosity - important characteristics for both the consumption of cheeses and downstream processing. We can provide a full range of solutions to help dairy testing laboratories protect the integrity and quality of dairy products. Our instruments and techniques are extremely versatile. Used to aid in product development, formulation, and optimization, they improve efficiency and productivity - while improving quality and ensuring safety.

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Compositional Testing
Functional Testing
Veterinary Residues & Contaminant Testing
Adulterant Testing
Pathogen Testing

Compositional Testing

Compositional testing of cheese and other dairy products can be performed as part of a quality control process. This is to ensure compliance with required standards for a specific variety of cheese or any dairy product, or generate data for nutritional labeling.

Characterization of cheese products using our comprehensive dairy testing solutions enables you to:

Optimize ratio between fat and casein in the milk to increase cheese yield
Monitor cheese quality quickly and accurately
Save money by reducing rework
Improve customer retention through delivery of consistent quality products
Formulate processed cheeses to exact specifications
Set up a miniature pilot plant to optimize costs of ingredients while maintaining desired functionality.

Analysis of Dairy Powders Using the DA 7250 NIR

Analysis of dairy powders with high accuracy for the constituents by means of the PerkinElmer DA 7250, a proven NIR instrument designed for use in the food industry. Using novel diode array technology it performs a multi-component analysis in less than ten seconds with no sample preparation.

Butter - DA 7250

Analysis of fat, moisture and salt is of great importance to butter plants. By accurately controlling these constituents the producer can experience significant savings. Using the DA 7250, production staff can perform their own analysis 24/7 and have instant access to the results. The results can be used for process optimization and to avoid costly mistakes and potential penalties.

Analysis of Ice Cream Mix for Fat and Total Solids Content

Accurate control of butterfat and total solids in ice cream mix affects both quality and profitability. The combination of butterfat and total solids affects texture thereby impacting quality and mouth-feel. The DA 7250 can accurately analyze ice cream mix for fat and solids content. The speed of analysis allows users to easily and accurately analyze many samples a day in nearly real time.

Sweetened Condensed Milk - DA 7250

Sweetened Condensed Milk (SCM) is an important ingredient for many products. The total solids, fat, and sucrose quantities are key to proper performance as an ingredient. Correct quantities impart both functional and flavor characteristics. The DA 7250 NIR analyzer can provide precise, repeatable and representative results in seconds.

Youghurt - DA 7250

For yoghurtmanufacturers, fat and dry matter contents are important quality parameters that define properties of the end product. With a large number of samples, high sample throughput and accurate determination of these parameters is of great benefit. The DA 7250 can analyze yogurt in less than 10 seconds with high accuracy. Even including inhomogeneous samples with fruit pieces and without the need to clean sample cups, vials, tubes or similar in between measurements.

The Elemental Analysis of Milk Powder with NexION 300/350 ICP-MS

This work demonstrates the ability of PerkinElmer’s ICP-MS to effectively measure macro-level nutritional elements in the same analysis run as lower-level elements,without having to dilute the samples. The agreement between experimental and certified results for NIST® 1549 Milk Powder demonstrates the accuracy of the analysis. Instrument design characteristics eliminate deposition on the ion optics, leading to long-term stability in high-matrix samples, while permitting trace levels to be accurately measured.

Cheese - DA 7250

Analysis of moisture, fat, protein, salt and pH is of great importance to cheese plants. By accurately controlling these constituents, the producer can experience significant savings and ensure product quality. The availability of fast results allows for process optimization and to avoid costly mistakes and potential penalties. The DA 7250 NIR analyzer can analyze cheese for moisture, fat, salt, protein and pH with high accuracy in only 6 seconds.

Dairy Powders - DA 7250

The Near Infrared Reflectance (NIR) technique is particularly suited for measurement of dairy powders. In this work the DA 7250 shows very accurate and reproducible results when compared to the results from the reference methods.

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Analytical technologies from PerkinElmer help dairy farms, processors, and regulators authenticate and protect the integrity and quality of their products. Whether the threat is known or unknown, we offer a range of targeted and nontargeted solutions to aid in the fight against food fraud. And many of our milk analyzers work according to internationally recognized standards like IDF, ISO, ICAR and AOAC.

Functional Testing

With more products available on the market, having the functional testing methods in place is essential to guarantee customer demands are met. The functionality of a product - how it cuts, how it melts, how it feels in the mouth - dramatically influences the palatability, appearance, and ultimately, the sales of the product.

Beyond various chemical and textural analysis methods, viscometers provide producers with an intuitive and versatile technology to measure a wide range of functionality in their products, and to rapidly predict final product quality. PerkinElmer provides the dairy industry with advanced technologies to control quality, and deliver real-time intelligence to assist in product development, formulation, and optimization.

Cheese melt method - RVA 30.04

Cheese melting temperature and viscosity are important quality characteristics for processing and consumption of cheeses such as mozzarella. The melt characteristics of grated cheese can be measured in the RVA in the presence of a small amount of propylene glycol. The RVA parameters including temperature at melting, minimum viscosity and temperature at solidification are good indicators of the meltability of a processed cheese sample.

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Veterinary Residues & Contaminant Testing

Dairy processors operate in a world of constantly changing raw material suppliers, thinning profit margins plus increasing safety regulations for the detection of antibiotics, hormones, natural toxins, and a variety of microbial and industrial contaminants.

Compounding these external factors, processors are challenged with quickly and accurately verifying the quality of inbound raw materials, and their own outbound finished products - while continually optimizing their processes to improve productivity and reduce costs.

Through reliable analytical solutions with global support and services, we have become a renowned and respected partner for dairy processors. Whether you need to monitor ingredient performance, tighten quality, optimize production processes, verify finished product quality or reduce time to market, our dairy solutions address the requirements of your fast-paced environment. And with adherence to leading industry standards: IDF, ISO, ICAR and AOAC.

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Adulterant Testing

Adulteration of dairy products is generally intentional to increase the profit margin. PerkinElmer offers a wide range of technologies and solutions that help to identify intentional ingredient substitution in dairy products:

Adulterant screen software on our FT-IR and FT- NIR systems enables you to perform - in one minute or less - pass/ fail screening for adulterants, with no sample preparation and minimal scientific background required.
Our milk powder analyzer applies advanced algorithms to screen for both known and unknown adulterants. It also performs the same fast nutritional parameter measurements routinely used for protein, moisture and fat.
Our GC/MS solution measures melamine down to regulated limits as defined by multiple international regulatory bodies.

DairyGuard: Augmenting Nutritional Testing of Milk Powder with Adulterant Screening

The value of milk powder is linked to its protein content, and standard methods for protein analysis rely on a simple nitrogen assay, with the protein concentration inferred from the nitrogen content. Consequently, the addition of chemicals rich in nitrogen can artificially increase the apparent protein and thus the price demanded. NIR spectroscopy clearly has a role to play, given its ubiquity in raw materials testing. The unique Adulterant Screen algorithm from PerkinElmer retains the strengths of non-targeted chemometric methods like SIMCA, but obtains greater sensitivity by utilizing a library of spectra of potential adulterants. The method can be easily adapted to screen new products or for new adulterants, without having to prepare mixture samples for calibration.

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Pathogen Testing

Pathogens may enter the dairy chain at different stages. There are several factors that influence their growth such as composition of the product (pH, moisture, water activity), curd cooking, failure in the pasteurization process, biochemical changes during aging, post-process contamination.

PerkinElmer is now able to provide fast, sensitive and cost effective pathogen detection assays for the detection of Listeria, Salmonella and E.Coli in milk.

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