CEM systems and instrumentation are ideally suited for analysing all aspects of the production of dairy products, including fat, solid and protein content, to achieve real savings and more consistent quality.
The taste, texture and ‘mouth feel’ of many food and beverage products, especially dairy goods, are dependent on their fat, protein and solid content. Whatever the stage of the production, from assessment of the incoming raw materials to quality control of the finished item, CEM have the analysis equipment to quantify and assess the full range of dairy-derived goods. This means batch to batch variation is minimised, rejected shipments are reduced, and there is always the option to quickly check every shipment for faster batch/product release.
What is more, results can be obtained rapidly, without loss of accuracy or reliability, permitting faster in-process adjustment of critical variables such as moisture. CEM's systems are the only solution for analysing all in-process products, meaning one analyser for all stages of production. What’s more this is backed by AOAC approved methodology for better formulations and maximised profit.
CEM’s SMART 6 can analyse any product including incoming milk, in-process cheese, ice cream/ice cream mix and finished dairy powder for solid/moisture with proprietary iPower® in a speedy 60-90 seconds, thanks to iDri™ It utilises AOAC approved technology (PVM 1:2004) and has an easy to use touchscreen and an IP-65 compliance option.
CEM’s ORACLE is designed for fat and solid/moisture analysis, with fat analysis results produced in 30 seconds. Universal primary fat analysis is possible of any sample and no method development or recalibration is required. Utilising AOAC approved technology (PVM 1:2004) this replaces Rose Gottlieb and Gerber, or IR (NIR, FT-IR, FT-NIR).
The Sprint is CEM’s ‘green’ approach to protein analysis. It is safer than Kjeldahl, no hazardous chemicals are involved at all, and it produced better results using AOAC approved methods, including 967.12, 930.29, & 930.33.
Whether it’s cheese, ice cream, yoghurt, cream cheese, milk powder or liquid CEM systems and technology can produce reliable and accurate results plus comprehensive savings. It has been calculated that CEM systems can achieve fat results that are 0.20% more accurate than NIR/FTIR and can therefore make customers savings in the region of $91K per year. From raw material to finished product CEMs systems and instrumentation are versatile, reliable and accurate, addressing all aspects of dairy goods production.
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