Mass Spectrometry & Spectroscopy
Using benchtop NMR for fast, repeatable QC measurement of fat content in milk
Feb 10 2024
Fat is one of the essential nutritional components of milk products. Milk fat, which is composed of a wide range of fatty acids can vary due to various factors and processes, affecting the quality and flavour of the product. Therefore, characterisation and careful control of dairy products are essential in food industries. The MQC+ benchtop analyser is a solvent-free method that provides simple, quick, and reproducible measurements along with minimal sample preparation and the need for specialised personnel. In this method, the fat content is quantified using an appropriate calibration using a few reference samples. Furthermore, NMR is very stable over the long term and rarely needs calibration adjustment. This provides a faster, more accurate and more sustainable solution to solvent extraction methods. These require huge consumption of hazardous solvents and chemicals which are unfavourable according to international environmental standards.
Download this new application note to learn more about the quantitative analysis of milk fat in dairy products and the advantages of TD-NMR over other common techniques.
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