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
Fat, protein, lactose, total solids, titratable acidity,free fatty acids can be determined
Complete quality assessment of the incoming cream facilitates the production according to the desired product specifications.
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.
Distribuidora Integral de Análisis Clínicos S.A. de C.V.
Insurgentes Sur 105 Piso 14 Col. Juárez
Del. Cuauhtémoc CP. 06600 México DF
Mr. Berenice ocón
Phone: (55)4754-4408
Email: berenice.ocon@diac.com.mx www.diac.com.mx
LAB TOP PERU S.R.L
Francisco de Toledo 165
Surco, Lima 33
Peru
Mr. Diego Rodriguez
Phone: +51-1-274 3401 110 dr@ga.pe www.labtop.pe
BRS BV
Steenweg op Ruisbroek 290
1620 Drogenbos
Belgium and Luxembourg
Ms. Ann De Winne
Phone: +32 2 334 22 70 dewinne@brs.be www.brs.be
AXFLOW S.A.S.
87 Rue des Poiriers
Sainte Apolline,BP72
78372 Plaisir Cedex
FRANCE
Mr. Pierre Marie
Phone: +33-1-3068 4141 p.marie@axflow.fr www.axflow.com/fr-fr
Separation Scientific SA (Pty) Ltd.
Unit 29, Honeydew Shopping Centre
Cnr of Beyers
Naude and Blueberry Street Honeydew, Johannesburg
South Africa
Mr. Shawn Britz
Phone: +27 11 794 4117 shawn@sepsci.co.za www.sepsci.co.za
Sciag Agroscientific Limited
Plot 5 Oluyole Industrial Estate,
Ibadan Oyo State Nigeria
Mr. Olanrewaju Awwal
Phone : +2349050576987 olanrewaju@sciag.com.ng www.sciag.com.ng
Shangi Instruments Co. Ltd.
1-3-1101 Victorious City
No. 66 Nan Shatan, Da Tun Road,
Chao Yang District
Beijing – 100101
Mr. Deng Ping
Phone: +86-(0)13911207209 dengping@centecchina.com www.centec.de
Sichuan AnHaoZhongTai Technology Company
3/F, building 102,
Mianyang Export Processing Zone,
261 east Feiyun Avennue, yanggao new area
Phone: +86 0816-2277909; +86 19114069667
Namavar Company
5th. floor , Unit 502,
Bestoon Haji Ahmad trading
Building No. 20/53
Malik Mahmud Ave., Sulaimania
Eng. Mansour
Phone: +964 7713194028 info@Namavarcom.com
Ngaio Diagnostics Limited
81 Halifax Street East
Post Box 4015
Nelson – 7010
New Zealand, Oceania
Mr.Stuart McKenzie
Phone: +64 3 5484727 stuart.mckenzie@ngaio.co.nz www.ngaio.co.nz
ZEUTEC OPTO-ELEKTRONIK (INDIA) PRIVATE LIMITED
681, Sabi Cottage, Kavery Layout,
HA Farm Post Dasarahalli,
Bangalore – 560024, Karnataka, India
Phone: +919433183147
Email: moreinfo@zeutec.de www.zeutec.de www.spectraalyzer.com
ZEUTEC OPTO-ELEKTRONIK (INDIA) PRIVATE LIMITED
681, Sabi Cottage, Kavery Layout,
HA Farm Post Dasarahalli,
Bangalore – 560024, Karnataka, India
Phone: +919433183147
Email: moreinfo@zeutec.de www.zeutec.de www.spectraalyzer.com
ZEUTEC OPTO-ELEKTRONIK (INDIA) PRIVATE LIMITED
681, Sabi Cottage, Kavery Layout,
HA Farm Post Dasarahalli,
Bangalore – 560024, Karnataka, India
Phone: +919433183147
Email: moreinfo@zeutec.de www.zeutec.de www.spectraalyzer.com
ZEUTEC OPTO-ELEKTRONIK (INDIA) PRIVATE LIMITED
681, Sabi Cottage, Kavery Layout,
HA Farm Post Dasarahalli,
Bangalore – 560024, Karnataka, India
Phone: +919433183147
Email: moreinfo@zeutec.de www.zeutec.de www.spectraalyzer.com
ZEUTEC OPTO-ELEKTRONIK (INDIA) PRIVATE LIMITED
681, Sabi Cottage, Kavery Layout,
HA Farm Post Dasarahalli,
Bangalore – 560024, Karnataka, India
Phone: +919433183147
Email: moreinfo@zeutec.de www.zeutec.de www.spectraalyzer.com
ITS Group
219, Henderson Road,
#11-02, Henderson Industrial Park,
Singapore 159556
Mr. Lawrence Tan
Phone: +65 9787 2455
Email: ltan@its-asia.com www.its-asia.com
Digital Medical Systems Ltd.
299, Elephant Road | Peer Sons Tower (4th Floor),
Dhaka-1205,
Mr. Effat Jerin
Phone: +88-02-58614252 inquiry@dmslbd.com www.dmslbd.com
LAB International LLP
83 Tole bi str. of.5,
Almaty 050012
Kazakhstan, Asia
Mr. Oblachenko Nataliya
Phone: 8(727)2449321
Email: zakup@labi.kz www.labi.kz
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 receptionFat, protein, lactose, total solids, titratable acidity,free fatty acids can be determinedComplete quality assessment of the incoming cream facilitates the production according to the desired product specifications.
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.
