Milk testing is essential in the food production and distribution industry because it helps to maintain safety and quality standards without contamination, but how can we determine that? Do not worry. NK Dairy Equipments has all the dairy-related machines, from milking and cheese-making machines to milk analyzers. Here, we will discuss the importance of milk testing machine and milking analyzers.
Milk Analyzer
A milk analyzer is a highly improved dairy equipment that works on the principle of ultrasonic technology and infrared spectroscopy; it helps determine the composition of milk to ensure that it is consumer-safe and quality milk. With the help of ultrasonic or infrared technology, the milk analyzer analyzes the lactose, protein and fat in the milk.
Types Of Milk Analyzers
There are four different types of milk analyzers, and each functions differently. Let us look at these two types of milk analyzers/milk testing machines and discuss them.
- The ultrasonic milk analyzer works on ultrasonics. It is suitable for raw, fresh and homogenized milk. It works faster and more accurately to determine the composition of milk from the fat, protein and even added water.
- Infrared milk analyzers use spectroscopy to analyze the milk composition, including the lactose, water content and fat. They are usually used in the labs for quality control.
Common Dairy Products
There are numerous dairy products that we use in our household kitchens and restaurants, and there are ways in which they are particularly made. These dairy products not only enhance our dishes but also have nutritious value. Here are some of those dairy products that we will discuss, and we will start with cream.
Cream
There are many types of creams, and that depends on the fat content that each contains, but let us talk about how cream is made. Fat is less dense; in this case, milk is not homogenized, meaning the milk composition is prone to separate so it will collect on the top, and in order to achieve a higher percentage of fat that can be used for the production of cream, it is centrifuged in a machine that separates the liquid from the fat, and the fat on top is removed as cream. Afterwards, it is pasteurized or fermented, depending on the cream created. Cream varies in fat content and taste, and some vary in colour.
Butter
Butter is made from cream. The cream is taken and churned into a machine or whisked up until it changes colour and gets agitated. The cream will start changing colour, which means the fat is separating, forming soluble butter clumps whilst it leaves behind water, also known as buttermilk. Then, as it solidifies, it has to be washed until clean and then shaped; salt is optional, depending on the type of bacteria being made.
These machines have made life much easier because they get to measure and determine the composition of milk accurately and in no time. Gone are the days when we would do an eye test just by looking and judging with our eyes. If you are a dairy farmer, these machines do come in handy and can ease your job.
