SpectraAlyzer DAIRY – the complete Solution for quality assessment of milk and dairy products
REASON
WHY
6
1
ALL IN ONE
The SpectraAlyzer DAIRY analytical solution presents the analytical results of all major quality parameters in milk and dairy products and is easy to use. The multi component analytical results can be obtained at various stages of the processing chain.
2
ACCURATE
Major quality parameters such as moisture, protein, fat, sugars, starch, acidity, salt and ash can be analyzed simultaneously with results very close to the respective wet chemistry methods. The instrument comes with pre-installed calibrations which can be fine tuned with our software package Application worx G2.
3
MODULAR
The modular design of the SpectraAlyzer DAIRY system adapts to all sample types: powders, solid and pasteous products as well as liquid samples. For instance, milk powder can be analyzed in a closed cup sample container while hard cheese is analyzed in a specifically developed cheese cup.
4
FAST
Easy sample preparation and presentation combined with the fast instruments’ scanning procedure deliver quickly the multi component concentration results.
5
SMART
The SpectraAlyzer DAIRY is an all-in-one instrument where connected intelligent accessories are controlled with the integrated instruments processor. The analytical performance is independent of the sample temperature, so that even warm or cold process samples can be analyzed as is.
6
CONNECTED
The SpectraAlyzer DAIRY saves all data on an integrated SQL database. Connected to the companies LAN or the internet the integrated web server enables the data access and instrument control from virtually everywhere – anytime. Fit for LIMS, IoT and Industry 4.0!
Milk Powder Production
Reception
Moisture, fat, protein, lactose, total solids, casein, titratable acidity can be determined in liquid milk. This ensures the use of an adequate milk for producing high quality end products with a longer shelf life.
Milk Powder Production
Standardisation
Fat and SNF standardization is important for ensuring that the downstream process is standardized with minimum variations. Different levels of fat are required for whole milk powders and skim milk powders which can be determined with the SpectraAlyzer DAIRY.
Milk Powder Production
Drying
Moisture determination in the dried product ensures the rapid monitoring of the drying process and guides the operator to control the process in regard to the desired product specification.
Milk Powder Production
Packaging and Storage - Final product testing
Moisture, fat, protein, lactose, ash, acidity, solids not fat, total solids measurement with the SpectraAlyzer DAIRY ensures good and consistent quality according to the set product standards.
Butter Production
Cream reception
Complete quality assessment of the incoming cream facilitates the production according to the desired product specifications.
Fat, protein, lactose, total solids, titratable acidity,free fatty acids can be determined
Butter Production
Standardisation
The cream is standardized to the desired fat content important for the final product quality.
Butter Production
Churning
The churning process can be optimized by measuring the correct moisture and fat content with the SpectraAlyzer DAIRY.
Butter Production
Final product testing
Moisture, fat, SNF, total solids, protein, free fatty acids, peroxide value and refractive index measurements with the SpectraAlyzer DAIRY allows final product quality control.
Cheese Production
Standardized milk
Incoming milk is analysed for fat, protein, lactose, SNF, density, titrable acidity, casein and ash content.
This ensures the usage of a raw material composition according to set standards. The SpectraAlyzer DAIRY as a fast analyzer is used to standardize the milk fat, protein and SNF content. The cheese making process can therefore be initiated more quickly.
Cheese Production
Pressing
The moisture content determination with the SpectraAlyzer DAIRY is important to adjust and monitor the cheese making process during pressing.
Cheese Production
Salting
The salt content strongly affects the growth of bacteria during the ripening process. This salt content is measured in almost no time with the SpectraAlyzer DAIRY.
Cheese Production
Ripening
The ripening process can be monitored with the analyzer by determining the moisture, free fatty acid and soluble nitrogen content.
Cheese Production
Final product testing
For good and consistent quality in the final product as per set specifications, the fat, moisture, casein, SNF, salt, titrable acidity and dry matter can be determined with the SpectraAlyzer DAIRY.
Yoghurt Production
Milk reception
Moisture, fat, protein, lactose, total solids, casein, titratable acidity content can be determined
Yoghurt Production
Standardisation
The fat and protein content of the milk is standardized to create the desired end product. Different levels of fat are required in different products (non fat, light fat or whole fat yoghurts). The protein content is also standardized to reach the level needed for reducing syneresis.
Yoghurt Production
Fermentation
The fermentation process can be monitored by measuring lactose, lactic acid with the SpectraAlyzer DAIRY. When the desired acidity level is reached, the fermentation process can be stopped.
Yoghurt Production
Final product testing
The fat, total solids, acidity and protein content is determined.
The SpectraAlyzer DAIRY is used for the quality control of the final product.
Icecream Production
Incoming raw material
Quality control of the raw material composition e.g. fat, total solids, solids not fat content is performed with the SpectraAlyzer DAIRY. This ensures the desired quality of the end product.
Icecream Production
Formulating the mix
The ice-cream mix is analysed for fat, lactose, total solids, milk solids, solids not fat, protein content and viscosity. The composition of the mix is set as per predefined standards.
Icecream Production
Final mix testing
This ensures the proper quality control of the maunfacturing process. Fat, lactose, SNF, MSNF, protein, carbohydrates and ash content can be measured with the analyzer effectively.
AbaTec
Av. De la Libertad 902 Col.
Tepeyac Casino CP 45047
Zapopan, Jal.
Biól. Jorge Colín Cortés
Tel: (33) 36201214 jorgecolin@abatec.com.mx www.zeutec.de
Distribuidora Integral de Análisis Clínicos S.A. de C.V.
Insurgentes Sur 105 P14B,
Col. Juarez, 06600 Ciudad de México,
Zapopan, Jal.
Mobile: (55)7049-1742
Office: (55)4754-4408 www.diac.com.mx
CIC INTERNATIONAL ANALYTIC SRL
Blas Parera 4035, Olivos,
Buenos Aires,
Argentina
Mr. Diego
Tel: +54 911 5516 6358 dsantorsola@cic-analytic.com
Proinstra s.a.
La Tierra E9-15 y,
Av. de los Shyris,
Quito Pichincha,
Ecuador
Phone: +5932-2456 556 proinstra@proinstra.com
LAB TOP PERU S.R.L
Francisco de Toledo 165
Surco, Lima 33
Peru
Diego Rodriguez
Tel : +51-1-274 3401 110 dr@ga.pe www.labtop.pe
Compania Quimica
Industrial SRL
Av. De Las Americas Nro. 256 –
Balconcillo – La Victoria,
Lima
Rolando Tapia CH
Tel : +51981213536 ventas1@coquinperu.com
Beun de Ronde Serlabo bvba
Steenweg op de Ruisbroek 290b
1620 Drogenbos
Belgium
Mr. Wouter De Sadeleir
Tel : +32 2 334 22 70
Fax : +32 2 334 22 71 desadeleir@brs.be www.brs.be
AXFLOW S.A.S.
87 Rue des Poiriers
Sainte Apolline,BP72
78372 Plaisir Cedex
FRANCE
Pierre Marie
Tel : +33-1-3068 4141 p.marie@axflow.fr www.axflow.fr
QCL QuadraChem Laboratories Ltd.
Forest Row Business Park
Forest Row
Riverside, East Sussex, RH18 5DW
Mr. Jamie Duncan
Tel : 01342 820 820
Fax : 01342 820 825 sales@qclscientific.com
AxFlow, Lda
Av. Duarte Pacheco, No 2
Santo Amaro Oeiras
2780-3160 Oeiras
PORTUGAL
Mr. Pedro Rodrigues
Tel : +351 21 446 15 90 pedro.rodrigues@axflow.pt www.axflow.pt
AxFlow, S.A.
Avda. de la Industria, 53
28108 Alcobendas (MADRID)
SPAIN
Mr. Juan Fernandez
Tel : +34-91-729 1818 jffernandez@axflow.es www.axflow.es
SUMER ANALITIK VE MEDIKAL
TEKNOLOJILER SAN. VE TIC. A.S.
ISTIKLAL MAH. BAHCE SOK.
NO.13/6, 34762 UMRANIYE-
ISTANBUL, TURKEY
Halil Sumer
Tel : +90 216 550 7885
Fax : +90 216 550 7887 halil@sumertek.com
Scientific Promotion Company Limited
1759 Soi Wachirathamsathit,
57 Sukhumvit, 101/1 Bangchak,
Prakanong, Bangkok – 10260
Mr. Chanchai Sumonpun,
Mobile: +66 90-678-2646 chanchai.cs@spcgroup.co.th
Dongil Scientific
10F. IT Mi-Rae Tower,
60-21, Gasan-dong, Geumcheon-gu,
Seoul, Korea 153-760
Mr. Bong Ik Shon,
Phone: +82 2-2027-5600 bishon@dongilsc.co.kr
Namavar Company
5th. floor , Unit 502,
Bestoon Haji Ahmad trading
Building No. 20/53
Malik Mahmud Ave.
Sulaimania/ Iraq
Eng. Mansour Ahmadi
Managing Director
Tel : +964 7713194028 info@Namavarcom.com
PT. Robina Anugerah Abadi
Rukan Artha Gading Niaga Blok C No.33,
Jakarta Utara – 14240,
DKI Jakarta,
Indonesia
Phone – 62 21 48850647 / 48
Email: info@robinaanugerah.com
PT. HILAB SCIENCETAMA
Kompleks Gading Bukit Indah,
Jl. Gading Bukit Indah Raya blok W no. 7,
Kelapa Gading, Jakarta Utara – 14240,
Indonesia
Phone: +62-21224-555-92
Email: sales@pthilab.co.id
ZEUTEC OPTO-ELEKTRONIK (INDIA) PRIVATE LIMITED
Tower M2, 13th Floor, Manyata Tech Park,
Outer Ring Road, Nagavara,
Bangalore – 560045, Karnataka, India
Phone: +919433183147
Email: s.mondal@zeutec.com
ZEUTEC OPTO-ELEKTRONIK (INDIA) PRIVATE LIMITED
Tower M2, 13th Floor, Manyata Tech Park,
Outer Ring Road, Nagavara,
Bangalore – 560045, Karnataka, India
Phone: +919433183147
Email: s.mondal@zeutec.com
ZEUTEC OPTO-ELEKTRONIK (INDIA) PRIVATE LIMITED
Tower M2, 13th Floor, Manyata Tech Park,
Outer Ring Road, Nagavara,
Bangalore – 560045, Karnataka, India
Phone: +919433183147
Email:
Quality and improved Yield
REASON
3
ReceptionMoisture, fat, protein, lactose, total solids, casein, titratable acidity can be determined in liquid milk. This ensures the use of an adequate milk for producing high quality end products with a longer shelf life.
StandardisationFat and SNF standardization is important for ensuring that the downstream process is standardized with minimum variations. Different levels of fat are required for whole milk powders and skim milk powders which can be determined with the SpectraAlyzer DAIRY.
DryingMoisture determination in the dried product ensures the rapid monitoring of the drying process and guides the operator to control the process in regard to the desired product specification.
Packaging and Storage - Final product testingMoisture, fat, protein, lactose, ash, acidity, solids not fat, total solids measurement with the SpectraAlyzer DAIRY ensures good and consistent quality according to the set product standards.
Cream receptionComplete quality assessment of the incoming cream facilitates the production according to the desired product specifications.Fat, protein, lactose, total solids, titratable acidity,free fatty acids can be determined
StandardisationThe cream is standardized to the desired fat content important for the final product quality.
ChurningThe churning process can be optimized by measuring the correct moisture and fat content with the SpectraAlyzer DAIRY.
Final product testingMoisture, fat, SNF, total solids, protein, free fatty acids, peroxide value and refractive index measurements with the SpectraAlyzer DAIRY allows final product quality control.
Standardized milkIncoming milk is analysed for fat, protein, lactose, SNF, density, titrable acidity, casein and ash content.This ensures the usage of a raw material composition according to set standards. The SpectraAlyzer DAIRY as a fast analyzer is used to standardize the milk fat, protein and SNF content. The cheese making process can therefore be initiated more quickly.
PressingThe moisture content determination with the SpectraAlyzer DAIRY is important to adjust and monitor the cheese making process during pressing.
SaltingThe salt content strongly affects the growth of bacteria during the ripening process. This salt content is measured in almost no time with the SpectraAlyzer DAIRY.
RipeningThe ripening process can be monitored with the analyzer by determining the moisture, free fatty acid and soluble nitrogen content.
Final product testingFor good and consistent quality in the final product as per set specifications, the fat, moisture, casein, SNF, salt, titrable acidity and dry matter can be determined with the SpectraAlyzer DAIRY.
Milk receptionMoisture, fat, protein, lactose, total solids, casein, titratable acidity content can be determined
StandardisationThe fat and protein content of the milk is standardized to create the desired end product. Different levels of fat are required in different products (non fat, light fat or whole fat yoghurts). The protein content is also standardized to reach the level needed for reducing syneresis.
FermentationThe fermentation process can be monitored by measuring lactose, lactic acid with the SpectraAlyzer DAIRY. When the desired acidity level is reached, the fermentation process can be stopped.
Final product testingThe fat, total solids, acidity and protein content is determined.The SpectraAlyzer DAIRY is used for the quality control of the final product.
Incoming raw materialQuality control of the raw material composition e.g. fat, total solids, solids not fat content is performed with the SpectraAlyzer DAIRY. This ensures the desired quality of the end product.
Formulating the mixThe ice-cream mix is analysed for fat, lactose, total solids, milk solids, solids not fat, protein content and viscosity. The composition of the mix is set as per predefined standards.
Final mix testingThis ensures the proper quality control of the maunfacturing process. Fat, lactose, SNF, MSNF, protein, carbohydrates and ash content can be measured with the analyzer effectively.
