Consumers are continually looking for a wide range of choice in any market segment and are becoming increasingly quality conscious. Product quality during various stages of the milk powder and cheese manufacturing process is important to ensure final product consistency and “freshness”. By understanding the customer’s brand focus and market requirements, both dairy and cheese manufacturers are able to quantify the need and value of on-line and at line measurement and control at their plants. The basic parameters that are commonly tested include moisture, fat and protein
Now, with accurate, rapid, dependable moisture measurement from NDC Technologies, this enables manufacturers to produce highly consistent, top-quality products that not only complies with food safety requirements, but also produces a superior branded product.
Read Prashant Chauhan's article that appeared in the June 2016 edition of Food and Beverages Magazine for a fuller account of how to measure and manage quality during dairy powder and cheese manufacture.