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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Analytical Methods