Analytical Instruments for the Dairy Industry

 

Experience and Expertise

For over a century, Xylem’s well known global brands have served the food & beverage market, including the Dairy Industry. We offer deep application expertise from decades of leading innovation with products, systems and services that address the full cycle of food and beverage production.  Our products are sold into more than 150 countries. Working in true partnership with our customers and end users, we listen, learn and adapt to local environments, delivering solutions with more impact than ever before.

On The Farm: Raw Ingredients

Xylem Analytics offers a wide range of dedicated solutions for raw milk - providing new opportunities to optimise dairy production from improving quality and safety of raw material and verification of end products.

Whenever microorganism are added to raw milk, pH measurement helps to control the process and provides quality of the end product. For example, the pH value of yoghurt will decrease in just a few hours from pH 6,8 to pH 4,4 (equivalent to 1% lactic acid) when the fermentation will be stopped and the product cooled for packaging. Similar processes can be seen when producing whey butter, cheese and others such products. 

In The Lab: Lactose Analysis

Analysis of lactose is a critical in milk processing. Lactose is a disaccharide composed of the monosaccharides D-glucose and D-galactose, joined in a ß-1,4-glycosidic linkage and being optically active, polarimetry provides a simple analysis. Further methodology includes mid-infrared detection, fluorometry, photometric, gravimetric detection, differential pH techniques, oxidation-reduction titration, gas/liquid chromatography, high pressure liquid chromatography and enzymatic assays; many of which are provided by Xylem brands. Our TitroLine Titrators are ideal for measuring sodium, chloride, calcium and Kjeldahl nitrogen content of certain dairy products.

Quality Control

Simple refractometers to test for milk adulteration at point of collection at the farm or in the factory as well as for checking the °Brix of sweet additives such as jams or creams in yoghurts, donuts and pastries.

Using YSI’s highly accurate biosensor technology, the 2950 may measure up to 6 compatible chemistries. These include glucose, lactate, sucrose, galactose and lactose within the dairy industry with applications varying from lactose in cheese/milk, lactate in silage, probiotic production and many more.