The dairy industry is one of the fastest-growing sectors within the food manufacturing industry. Since the reform and opening-up policy, China's dairy sector has undergone significant transformations in terms of production scale, technical equipment, quality standards, and safety measures. However, due to its relatively short development history, rapid growth, and weak foundational infrastructure, challenges still persist. Issues such as milk source management, quality control, and outdated testing methods can occasionally lead to product safety concerns, potentially affecting consumer health and financial well-being. As a result, improving the detection and quality assurance of dairy products has become an important societal issue.
One of the key factors influencing the taste and shelf life of milk is its acid value. Therefore, measuring the acid value is a crucial parameter in milk testing. Dairy products include various types such as liquid milk (pasteurized, sterilized, prepared, and fermented), milk powder (whole, skimmed, partially skimmed), and other items like condensed milk, cream, cheese, and infant formula.
According to the national food safety standard GB 5413.5-2010, lactose and sucrose in dairy products are measured using specific analytical methods. The Biomarker Biotest Center offers comprehensive dairy product testing services, covering both sensory and chemical indicators. Based on these criteria, the quality of lactose can be classified into primary or secondary grades.
To ensure accurate measurement, specialized equipment is used for different dairy products. For instance, the **PAL-BX/ACID 91** is designed specifically for milk testing, while the **PAL-BX/ACID 96** is tailored for yogurt analysis. These devices are developed by ATAGO (Ai Tuo) to address the distinct compositional differences between milk and yogurt. The **Milk Sugar and Acid Machine** is used for measuring lactic acid in milk, whereas the **Yogurt Sugar and Acid Machine** is used for analyzing yogurt. This distinction ensures more precise and reliable results for each type of dairy product.
In addition to acid value, other important parameters such as lactose content, microbial load, and nutrient composition are also tested to ensure that dairy products meet strict quality and safety standards. These tests help manufacturers maintain product consistency and consumer trust.
With increasing demand for safe and high-quality dairy products, advanced testing technologies play a vital role in supporting the industry's sustainable growth. Whether it's for raw milk, processed dairy, or infant nutrition, proper testing is essential to safeguard public health and uphold industry integrity.
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