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Moisture, Fat, and Protein Analysis of Cultured Dairy Products

October 24, 2017
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Introduction


Milk and cream make up the largest portion of dairy products. However, cultured products have been the largest growing sector, both in volume and variety.


Yogurts are being embraced as nutritious snacks, while spreadable products like cream cheese, cottage cheese, and sour cream are seeing a rise in new flavors and functions.


While there are a growing number of products, they all start with milk. In order to maintain high-quality and maximize profits, moisture, solids, and fat must be accurately analyzed at every stage of production. The ability to test raw materials and in-process products is therefore, increasingly critical.

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