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Guided Microwave Spectroscopy (GMS) Has Marked Another Step Forward for Cheese Milk

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2/27/13 2:00 pm to 2/20/14 2:00 pm EST
Contact: Jamie Tunison

Guided Microwave Spectroscopy (GMS) Has Marked Another Step Forward for Cheese Milk

Since scientists first had the idea to standardize milk for use in cheese manufacturing, countless hours of research have gone into creating the ideal starting point. The earliest attempts were disastrous from a production point of view with inconsistent results, poor fat control, virtually no protein control, and finished product with unacceptable composition variability. With persistence, however, scientists have made great strides, putting their research to work and improving milk composition at the cheese vat and, by extension, improving the cheese itself.

Equipment used to monitor milk composition has historically used mid-range or near infrared wavelength, but the latest developments in Guided Microwave Spectroscopy (GMS) has marked another step forward for cheese milk standardization.

Thermo Fisher Scientifics’ GMS Manager, Michael Busch, will share the findings of Bob Bradley, Ph.D. from the Wisconsin Center for Dairy Research Department of Food Science, University of Wisconsin on data obtained from the Burnett Dairy GMS installation in Granstburg, Wis. The GMS instrumentation has been in place for 12 months at Burnett Dairy Cooperative and has displayed a track record of reliability in helping to control milk composition.

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Michael Busch

GMS Regional Manager
Thermo Fisher Scientific

Dr. Bob Bradley
Professor Emeritus
Wisconsin Center for Dairy Research

Sponsored by:


 Thermo Fisher Scientific



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