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Spectroscopic analysis system for the continuous inline measurement of protein, fat, lactose and total solids
•Non-contact measurement of protein, fat, lactose and total solids content in milk products
•For use in dynamic control loops
•High precision and long-term stability
The innovative OPTIQUAD is used to measure the protein, fat, lactose and total solids (TS) in milk and milk products, and opens up new possibilities in process control and optimisation.
Unlike conventional bypass devices, measurement takes place directly in the pipe - without coming into contact with the product. Analysis is done through an optical window in a standard VARINLINE® measuring section.
This enables the OPTIQUAD to provide extremely precise readings every few seconds, enabling much quicker intervention into production. The advantages are obvious: Measurement is hygienic, the need for sampling or sample transport is reduced signicantly, and thus are its associated sources of error.
High long-term stability and no need for consumables mean a significant reduction in operating and maintenance costs. Best of all, the OPTIQUAD outshines typical bypass devices with its outstanding price/performance ratio.
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Highlights
•Inline measurement of protein, fat and lactose in milk products
•Non-contact analysis
•High precision and long-term stability
•For use in dynamic control loops
•Significantly reduces the need for sampling,
sample transport and preparation
•Eliminates the need for daily cleaning
•No costs for chemicals, reagents and cleaning agents
•Impressive price/performance ratio
Industries
•Dairies
•Cheese dairies
Applications
•Strategic increase in the protein content of cheese milk by adding protein concentrate (skim milk, concentrated skim milk or retentate from a UF plant).
•Standardisation of the fat content in drinking milk production.
•Control of concentration of whey or skim milk to produce protein concentrate.
•Measurement and setting of the fat and protein content in the production of UHT milk and evaporated milk.
•Setting a constant ratio of fat to protein. This results in a constant quantity of cheese per cheese producer, avoiding out of specification fillings of the press forms. An increase in the protein content of 0.1–0.3 %, depending on the type of cheese, can result in an increase in total cheese yield of 2 to 5 %!
•WPC production: control of the dosage of lactose water to standardize the WPC with respect to total solids (TS) to protein ratio.
•Quick preparation of yoghurt milk by adding protein concentrate according to different recipes.
•Limit value monitoring after the production of non-fat whey in the feed of a reverse osmosis (RO) system to avoid membrane damage due to too high fat concentration.
•Raw milk reception quality monitoring, protein segregation and incoming crude material survey.
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