Make dairy products smoother than ever before with ZEISS spectrometer systems

The large target market for dairy products is very discerning. Even the smallest variations in flavor, color and appearance are noticeable and can lead to changes in consumption habits, outspoken feedback, as well as losses of market share and image. Consumers expect the same product, regardless of the variations in quality of the raw materials used.

By its nature, natural raw material quality, such as the fat content of milk, varies. This can be different depending on the time of year, the individual supplier and quality can even vary from shipment to shipment. The challenge is to consistently deliver the expected specifications in terms of appearance and flavor, with raw materials that vary in quality every time.

Manufacturers and processors alike must adhere to increasingly strict requirements in terms of environmental protection and sustainability, while keeping an eye on profit margins and efficiency at the same time. Highly automated production lines means that deviating from parameters for ingredient quality can lead to batches being rejected. Constant measurement is one way to reduce losses and make the most of natural resources.

Increasingly segmented target groups have led to an ever-expanding variety of food products to choose from. These are often made on the same production line, leading to frequent changes and running-in phases where ingredients must be closely monitored. Shorter running-in phases thanks to real-time analysis can increase productivity and reduce waste as well.

Clients and regulators demand that standards are consistently maintained. Guidelines, such as how much fat must be contained in butter, for example, give consumers transparency. This requires regular monitoring and testing to ensure that specifications are met and that ingredients are also consistently and completely traceable.