Dairy Sector Analysis



The Service in detail

NIR (Near-Infrared Reflectance) analyzes are fundamental tools in the dairy sector to evaluate and monitor the quality and composition of dairy products. These analyzes are based on the interaction of light in the near-infrared spectrum range with the molecules present in the samples, allowing detailed information on the chemical composition to be obtained without the need to destroy the sample.

Here are some examples of NIR analysis common in the dairy industry:

  1. Determination of Fat Content: The amount of fat is a critical parameter for the quality of dairy products. NIR analyzes allow you to precisely measure the fat content in cheese, milk and milk derivatives such as cream.
  2. Evaluation of Protein Content: Protein content influences both the quality and nutritional value of dairy products. NIR analyzes allow you to precisely determine the percentage of proteins present in dairy products.
  3. Moisture Measurement: Moisture is a key parameter that influences the texture and shelf-life of dairy products. NIR analyzes allow you to evaluate the moisture present in cheeses, yogurt and other dairy products.
  4. Maturation and Quality Control: NIR analyzes can be used to monitor the maturation of cheeses and to evaluate the organoleptic quality of dairy products, such as aroma, texture and flavour.
  5. Food Fraud Detection: NIR analyzes can be used to detect any food fraud, such as the addition of water or the alteration of the composition of dairy products.
  6. Production Chain Control: NIR analyzes can be integrated into quality control processes along the entire dairy production chain, allowing you to identify any variations or deviations and intervene promptly to guarantee the quality of the final product.

In conclusion, NIR analyzes represent a versatile and reliable tool for evaluating and monitoring the quality and composition of dairy products, allowing producers to optimize production processes, ensure regulatory compliance and meet consumer needs in terms of food safety and quality.