Analytical Methods Raw Milk, Concentrate and Powder Properties
When producing milk powder for commercial use it must comply with certain
standards both bacteriological, chemical, and physical. Obviously the quality
of the final powder is a function of the raw milk quality. It is therefore
vital for a profitable production to have milk of first class and to be able to
analyze both the milk and the powder to know if they meet the requirements,
very often determined by official export authorities or direct by the
governments.
In this chapter the most common analytical methods are
described, and it is discussed how to alter the relevant processing parameters
in order to change the particular property that fails to meet the standard.
- Raw Milk Quality
- Analyses for Raw Milk
- Analyses for Milk Concentrate
- Analyses for Milk Powder
- Analyses for Whey Powder