UK - Analyser adapted for high viscosity milk
Published: August 7, 2007
Source : Dairy Reporter
The development by UK group Milk-Lab, could offer dairy processors a new method for analysing beverages like milk shake, by monitoring fat and solid within the production line, the company says.
Dairy firms and milk farmers continue to strive to increase efficiency and bring down costs in the sector after having struggled with intense pressure on earnings in recent years as material supply tightens.
It is this drive for efficiency that has led to the cooperation between processor Milk Link and Milk-Lab for the latest modification of its technology.
Milk-Lab says that the adapted analyser uses a slow suction peristaltic pump, along with wider tubing to allow for analysis of high viscosity milk products that contain ingredients like chocolate and fruit. The inclusion of solid ingredients such as these can potentially restrict beverage flow in the examiners.
The company have also included cleaning in place (CIP) Systems in a bid to cut the need to stop the production line while waiting for results.
The group says that its milk examining equipment is also free of hazardous chemicals and materials such as glass, offering a safer and cost free analysis straight from the milk sample.
Milk-Lab marketing director Vanessa Uysal said that the cooperation with Milk Link continues to expand the uses for their analysers throughout dairy production.
"We have recently supplied examiners for use in goats milk, soya milk, ice cream mixes, condensed and reconstituted milk, flavoured UHT milk and milk shakes," she stated.
As such, the company told that it was currently working on providing similar technology for other dairy groups as well.
Milk-Lab first launched the analysers at the end of last year, to offer assessment of a wide range of components in milk within 60 seconds, at a rate it says is significantly cheaper than its rivals.
The company said it is set to unveil further developments for the technology over the coming months.
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