• Using benchtop NMR for fast, repeatable QC measurement of fat content in milk

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.

More information online


Digital Edition

Lab Asia 31.2 April 2024

April 2024

In This Edition Chromatography Articles - Approaches to troubleshooting an SPE method for the analysis of oligonucleotides (pt i) - High-precision liquid flow processes demand full fluidic c...

View all digital editions

Events

Analiza

May 28 2024 Tel Aviv, Israel

HTC-18

May 28 2024 Leuven, Belgium

PREP 2024

May 28 2024 Philadelphia, PA, USA

CISILE 2024

May 29 2024 Beijing, China

ASMS Conference

Jun 02 2024 Anaheim, CA, USA

View all events