Yogurt Analysis with Near Infrared Spectroscopy (NIR)


For yogurt manufacturers, fat and dry matter content are important quality parameters that determine properties of the end-product. A large number of samples are processed every day, requiring high sample-throughput capability and accurate determination of these parameters. The Near Infrared Spectroscopy (NIR) technique is well-suited for yogurt analysis, allowing faster, easier and cleaner analyses. This application brief demonstrates how PerkinElmer DA 7250 is ideally suited for analysis of yogurt in less than ten seconds with high accuracy.