The OPTIQUAD-M spectroscopic analysis system for inline measurement features continuous, non-contact measurement of dairy application ingredients, including protein, fat, and lactose in milk products. Ideal for increasing protein content in cheese-making milk or vat milk, standardization of fat content in drinking milk, or setting a constant ratio of fat to protein in cheese production, the OPTIQUAD-M provides new opportunities for process optimization and quality improvement.
advertisement
Spectroscopic analysis system for the continuous inline measurement of protein, fat, lactose and total solids
Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!
