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Spectroscopic analysis system for the continuous inline measurement of protein, fat, lactose and total solids
The OPTIQUAD-M spectroscopic analysis system for inline measurement features continuous, non-contact measurement of dairy application ingredients, including protein, fat, and lactose in milk products. Ideal for increasing protein content in cheese-making milk or vat milk, standardization of fat content in drinking milk, or setting a constant ratio of fat to protein in cheese production, the OPTIQUAD-M provides new opportunities for process optimization and quality improvement.
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