Bruker TD-NMR Milk & Dairy Analysis

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Fat & Moisture in Milk Powder & Milk Powder Products

Milk powders and milk powder-based products are widely produced and sold. They are used as a base for bottled milk for weaning babies, as a base for a number of different kind of “instant” milk drinks, and in the confectionary industry as a conveniently storable form of milk for chocolate products etc. In addition, vast quantities of milk powders are exported to developing nations where there are often acute food shortages

Poducers typically supply a whole product range of milk powders for customers with different fat content requirements. Therefore it is obviously necessary to measure all these products for fat content. The water content is measured and should be less than about 4% for all products, because an excess will cause product deterioration.

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Fat & moisture Analysis

  • Fat and moisture in milk powder
  • Fat and moisture in milk powder based products
  • Fast and accurate - and superior to wet chemistry
  • Independent of color or particle size of milk powder

Analsis Medthods

Conventional Methods

Conventionally the oil content of milk powders is measured by solvent extraction, this is obviously time consuming, relatively slow, and requires solvents, glassware, laboratory personnel etc. The water is measured by drying, or more accurately by the Karl Fischer method, which again requires time and laboratory personnel.

The minispec method

Here the minspec method is shown by describing an experiment with a series of 40 samples of several different products from a major multinational food company. These samples had fat contents ranging from 15% to 30% and water contents of 0% to 3% (both by weight).

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Fat & Moisture in Milk Powder & Milk Powder Products

Fat & moisture Analysis

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The Bruker TDNMR with different configuration could cover following applications.

TDNMR covers the following food applications*

  • Solid Fat Content in fat compositions
    (AOCS Cd 16b-93, ISO 8292 & IUPAC 2.150 methods)
  • Oil and moisture in seeds and oilseed residues
    (AOCS Ak4-95, ISO 10565 & 10632 methods, USDA GIPSA approved)
  • Solid Fat Content as well as total fat content in chocolate and chocolate related products
  • Droplet size analysis in O/W and W/O emulsions
  • Droplet size analysis in O/W and W/O emulsions
  • Oil, water and protein in dry and wet food and feed
  • Fluorine in Toothpaste..

*Additional Configuration are required for the fallowing applications  

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