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Marketing messages from suppliers, including those engaged in engineering, packaging, food science and food safety.


QC of Raw Milk and Dairy Products with FT-NIR

Routine QC of raw milk and liquid milk products is commonly performed by FT-IR analyzers while solid and paste-like dairy products are analyzed by additional NIR instruments. Bruker’s new Dairy Analyzer “MPA-D” sets a new standard by providing state-of- the-art analysis of raw milk and highly viscous liquid milk products as well as products which can contain particles or sugar crystals. Moreover the measurement of solid or paste-like samples can be performed using the same analyzer.

FT-NIR Analysis of Butter

For butter it is important to stay as close as possible to the target concentration of the fat component, i.e. to maximize the moisture content without going out of specification. Moisture in butter can easily be measured using FT-NIR spectroscopy.

FT-NIR Analysis of Liquid Milk Products

Liquid milk products like whey, cream, whey concentrates, lactose concentrates and other products can easily be analyzed with FT-NIR spectroscopy.

FT-NIR Quality control of Ice cream

FT-NIR spectroscopy is a fast and accurate solution for the quality control of milk and dairy products. Bruker Optics offers solutions for the analysis of solid, semi-solid and liquid samples in the laboratory as well as in the process.

FT-NIR Quality Control of Greek Yogurt

The worldwide sales of yogurt have shown a dramatic increase in the past years. Yogurt is a cultured product with a short shelf life and yet not difficult to produce, but high throughput is required considering the small unit size and low profit margins. In Western Europe and the US, strained (Greek) yogurt has become increasingly popular because it is richer in texture than unstrained yogurt, and higher in protein.

MPA-Simply ONE FT-NIR for Dairy

Fourier Transform (FT) technology applied to the Near Infrared (NIR) spectral region delivers the same performance advantages that revolutionized measurements in the Infrared (IR) region more than 30 years ago.

FT-NIR Analysis of Milk Powder

NIR is a well-established method for the analysis of milk powder online as well as at-line and in the laboratory. Absolute moisture, fat and protein determination in whole milk powder can be easily and precisely performed using Bruker Optics Fourier-Transform Near Infrared spectrometers. Moreover, the lactose as well as the ash content can be determined with just one measurement

FT-NIR Quality Control of Cheese

Various quality parameters in different cheese products like hard-, slicing-, cream-, preprocessed and soft cheese can be determined with the FT-NIR spectrometer MPA within seconds.

ALLPLEX FMG US Series: Multi-purpose food grade grease

Specifically designed for use in applications where incidental food contact is a possibility.

NSF ISO 21469: International standard for lubricants in the food-processing and pharmaceutical industries

The NSF ISO 21469 certification programme encompasses the entire life cycle of an NSF H1 lubricant including its formulation, manufacture, filling, storage, packaging and use.



Image Galleries

Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

march dairy foods

2015 March

The cheese issue: A look inside Bel Brands; Karoun Dairies' success; A preview of the WCIC Cheese Show

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


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Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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