The dairy industry is one of the fastest-growing sectors in the food manufacturing industry. Since the reform and opening-up, China's dairy industry has undergone significant transformations in terms of production scale, technical equipment, and product quality and safety. However, due to its relatively short development history and rapid growth, the industry still faces challenges such as weak foundational infrastructure, issues in milk source management, quality control, and outdated detection methods. These problems can sometimes lead to quality and safety issues, which may harm consumers' health and property.
Improving the detection of water content and other critical parameters in dairy products is a pressing concern in today’s society. The Biomarker Biotest Center offers specialized dairy product testing services, ensuring that products meet national safety standards.
One of the most important factors affecting the taste and shelf life of milk is its acid value. Accurate measurement of this parameter is essential for quality control. Here are some of the key dairy products:
- **Liquid Milk**: Pasteurized milk, sterilized milk, prepared milk, fermented milk
- **Milk Powder**: Whole milk powder, skim milk powder, partially skimmed milk powder
- **Other Dairy Products**: Condensed milk, cream, cheese
- **Infant Formula**: Infant milk powder, children's milk powder
According to the national food safety standard GB 5413.5-2010, lactose and sucrose in dairy products are measured using specific analytical methods. This helps ensure the nutritional value and quality of the final product.
To support accurate testing, several instruments are used depending on the type of dairy product being analyzed:
- **PAL-BX/ACID 91 – Milk Sugar and Acid Meter**
Used specifically for measuring milk. It determines lactic acid levels, which are crucial for assessing freshness and quality.
- **PAL-BX/ACID 96 – Yogurt Sugar and Acid Meter**
Designed for yogurt analysis. Due to the different composition between milk and yogurt, this device is tailored to measure lactic acid accurately in fermented products.
These devices were developed by ATAGO (Ai Tuo) to meet the unique requirements of milk and yogurt testing. They play a vital role in maintaining the quality and safety of dairy products throughout the production process.
Whether you're a manufacturer, a quality control specialist, or a researcher, having reliable tools for dairy analysis is essential. With advanced technology and precise measurement methods, the Biomarker Biotest Center ensures that your dairy products meet the highest standards of safety and quality.
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