Archive for category Dairy – Events

Free Dairy Foods Webinar Sponsored and Presented by Bruker

Dairy Lab 2016 and Beyond: Lowest Operating Costs, Highest Repeatability, and Eliminate Sample Preparation MPA_D_dairy_products_lowres

Duration: 60 minutes

The recording of this event is now available On Demand! Click here to register and download

Speakers
Dean Roberts (Bruker): Director for NIR and Process Technologies, North America.

Ralph Hewitt (Bruker): Key Accounts Manager, North America

Balancing sample measurement frequency and laboratory operating costs is a challenge for many dairy plants. Older spectroscopic analyzers are able to determine multiple components in a single measurement, but are limited in the type of samples that can be analyzed, resulting in the need for multiple instruments. Having multiple instruments requires more laboratory space, increased operator training on multiple instruments and software, and increased instrument maintenance and calibration costs.

Bruker’s Simply ONETM FT-NIR is the world’s first dairy analyzer that can measure all liquids, powders, cultured products and solids on a single instrument, using the optimum measurement method for each sample type. Simply ONE FT-NIR delivers accuracy comparable to standard reference methods, and the best measurement repeatability in the industry. Simply ONE features unrivaled calibration stability, eliminating the need to constantly apply bias adjustments based on reference samples. Periodic maintenance is significantly reduced in both frequency and cost, and can be done by laboratory personnel.

In this presentation you will learn:

  • How the Simply ONE FT-NIR compares to traditional analyzers and wet chemistry methods.
  • The benefits of Simply ONE compared to older technologies like FTIR and other NIR designs.
  • The types of samples that can be measured with the Simply ONE FT-NIR system.
  • The routine maintenance and why the Simply One has the lowest cost of ownership.
  • Implementing a multi-point Simply ONE FT-NIR for in-line measurement of unit operations for liquids, solids and cultured products.

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Bruker is Exhibiting at the Following 2017 Trade Shows in the Dairy Industry:

Process Expo
September 19-22
Chicago, IL
Visit us in Booth #1681

 

process-expo-logo

Global Cheese
Technology Forum

October 24-26
Reno, NV

global-cheese_2017

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Dairy Foods Webinar Sponsored by Bruker

Dairy“How to Avoid The 10 Most Common Defects in Cheese”

In this webinar, Dr. John A. Lucey of the Center for Dairy Research and professor of Food Science at the University of Wisconsin, Madison, discusses:

• Avoiding common defects affecting flavor, structure, moisture and acidity.
• Quality control measures to ensure a better product
• Best practices in cheesemaking

Click here to register for the recording of this webinar

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FREE Dairy Foods Webinar sponsored by Bruker

Cultured Dairy Products Technology & Ingredient Innovations

Speakers:
Phillip S. Tong, Ph.D –  Professor, Dairy Products Technology Center California Polytechnic State University
Thierry Saint-Denis, Ph.D –  R&D Director Danone North America

Prof. Tong will review:

  • What consumers seek in dairy foods
  • How cultured milk products fit these consumer interests
  • The demand for high-protein and full-fat dairy foods
  • The challenges facing marketers and manufacturers.
  • The science and technology aiding the cultured products industry

Dr. Saint-Denis will present a case study of Dannon’s new Oikos Triple Zero yogurt, which has no added sugar, no artificial sweeteners and no fat. He’ll speak about:

  • Identifying opportunities in dairy-based foods
  • Developing and formulating the product
  • Selling the idea to retailers.
  • Manufacturing the yogurt
  • Adjusting to consumer feedback.

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USP Presentation at IFPAC 2014: Melamine Gone Stealth: Impact of Sample Preparation on NIR Detection of melamine in Skim Milk Powder Matrix

Presenters:
Jeffrey C. Moore and Lucy Botros
U.S. Pharmacopeial Convention
Rockville, MD

Presented at the IFPAC Food Quality, Safety & Analysis Symposium on Thursday, January 23rd, 2014

Available for public comment at http://forum.foodchemicalscodex.org

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Bruker Presentation at IFPAC: FT-NIR Technology for Process Control in the Food Industry

Presenter: Dr. Florian Eigenmann, Business Development Manager for Bruker Optics Inc.

Presented at the IFPAC Food Quality, Safety & Analysis Symposium on Thursday, January 23rd, 2014

Available for public comment at http://forum.foodchemicalscodex.org

Click here to request a copy of this presentation.

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WEBINAR: Greek Yogurt Analysis with the new MPA-D, Bruker’s Multi-Purpose Analyzer for any Dairy Application

Blog_GreekYogurt_november2013_afterEvent_200x200With the ever growing consumer demand for Greek yogurt, manufacturers are meeting the increased production requirements by upgrading process lines and in some cases, building new factories.  Testing requirements and quality processes are quite different than those used for traditional yogurt production, primarily as a result of the increased volume of milk needed to produce Greek yogurt, the additional process steps and the different composition of the final product, high in protein content.

“Bruker Optics has developed a new FT-NIR based approach that enables manufacturers to test the incoming fluid milk; in-process samples and finished product with one analyzer. The SimplyONE FT-NIR technology platform is an efficient way to build quality into the manufacturing process; optimize production and be prepared to comply with the new Food, Safety and Modernization Act requirements, says Dean Roberts, the North American Business Manager for Food, Feed and Agriculture at Bruker Optics, Inc.

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WEBINAR: FT-NIR Technology for Process Control in the Food Industry

Blog_DairySeries_june2013_afterEvent_200x200The production of any product is a chain of different engineering processes – from the raw materials, over preparing and production steps until the finished product is ready for delivery. Only an error-free progression through each of the single steps guarantees a product of sufficient and constant quality. The analytical control of all raw materials, intermediates and the products is a major issue in all kind of industries. Often classical off-line analysis methods such as HPLC, GC or wet chemistry methods are used. However, this comes with disadvantages; the most significant of these is the high expenditure of time and cost for the analysis. For most, even a laboratory with skilled personal is required.

Quality control during the process

In the Dairy industry the production capacity of plants is still increasing dramatically and therefore the process control becomes more and more important. In addition the quality demands are increasing while the margins are still low. Here the quality is not only important for the customer but even to avoid losses by bad quality batches. There are many applications like

  • Monitoring of milk and milk based products in dairy processes, e.g. feed of a spray tower and control of the milk powder on protein, fat, total solids and lactose.
  • In-line analysis of frying fats
  • Control of the fat content in chocolates to guarantee optimal viscosity and fluid behavior during production

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WEBINAR: Strategies for Migrating from Reactive to Proactive Control Using FT-NIR

Dairy_newsletter_afterEvent_200x200The ability to rapidly analyze incoming raw materials, provide timely in-process testing results and final product quality measurements, is imperative to profitable operation in a modern dairy plant.

FT-NIR techniques have evolved to the point where one analyzer multiplexed with solid and liquid probes can simultaneously measure fat, protein, moisture, lactose and total solids in seconds on liquid milk entering a spray dryer as well as on the powder exiting the spray dryer, providing timely and accurate feedback that enables improved proactive control of the spray drying process.

This webinar will look at the use of FT-NIR technology at-line, inline and online in the dairy plant and provide insight into how to assess critical measuring points, and to match the correct solution to the measurement need.

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WEBINAR: Ensure Quality of Milk and Dairy Products – From Farm to Refrigerator using FT-NIR

Newsletter_DairySeries2013_200x200The ability to rapidly analyze incoming raw materials, provide timely in-process testing results and final product quality measurements, is imperative to profitable operation in a modern dairy plant. Today, many labs are stuck in an inefficient cycle, employing one instrument to measure protein, fat and solids for incoming milk or whey, another for in-process testing of liquids, slurries and solids and yet another set of tests for the assessment of product quality parameters. Each of these instruments requires some combination of on-going maintenance, chemicals/solvents, and multiple tests performed by a trained technician.

This webinar will introduce a new solution: The Bruker Dairy Analyzer. Lightning fast analysis, based on modern infrared technology and an integrated Liquid Sampling Module (LSM) will dramatically improve your efficiency. The LSM employs automated sampling and homogenization (if required), allowing for streamlined analysis of many dairy products including, but not limited to: Raw, skim, processed and condensed milk, cream, and even ice cream with high total solid and fat concentrations.

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