When producing milk powder for commercial use it must comply with certain standards both bacteriological, chemical, and physical. Obviously the quality of the final powder is a function of the raw milk quality. It is therefore vital for a profitable production to have milk of first class and to be able to analyze both the milk and the powder to know if they meet the requirements, very often determined by official export authorities or direct by the governments.

In this chapter the most common analytical methods are described, and it is discussed how to alter the relevant processing parameters in order to change the particular property that fails to meet the standard.

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