Dairy production

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Maximum benefit from milk processing with careful quality control

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Consistently high quality of dairy products

Modern consumers, when choosing food, strive to buy quality goods, pay attention to the composition of the product, its health benefits and environmental origin. The source of this information are the manufacturers and brand owners themselves.

Protein is one of the main components of milk and dairy products, so consumers always look at the percentage of protein in dairy products when choosing a product.

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However, it is quite difficult for the manufacturer to provide the necessary amount of protein, because its content can vary depending on many factors, such as the breed of the animal, its age, feeding, housing conditions and production technology.

Therefore, the control of protein levels in milk and dairy products is an important factor in ensuring high product quality and consumer safety. An insufficient amount of protein may indicate poor quality of raw materials or errors in dairy production technology.

On the other hand, a manifestly excessive protein content may be indicative of the addition of artificial proteins and other additives, which may pose potential health risks to consumers and claims through consumer societies.

Therefore, the analysis of the protein content of milk and dairy products is essential in ensuring high product quality, protecting consumer health, and product compliance with regulatory requirements.

There are several international standards for dairy laboratories that use the Dumas method for nitrogen and protein analysis. These standards ensure the accuracy and reliability of results, which is important for quality control of dairy products.

For example

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ISO 14891:2002 (IDF 185:2002) – Determination of nitrogen content in milk and dairy products by the Dumas method. This standard applies to different types of milk (whole, partially skimmed, skimmed), cheeses, milk powder and other dairy products.

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Milk and dairy products — § 64 LFGB L 01.00-60, L02.00-24, GB 5009.5-2016.

These standards are important for the dairy industry, as accurate measurement of nitrogen and protein helps to ensure product quality, regulatory compliance and optimization of production processes.

For protein determination, our Dumalyzer™ N/Protein device is excellent. It has all the necessary characteristics for this and allows you to quickly and accurately analyze the protein content of milk, cream, yoghurt and other dairy products, both in solid and liquid forms. The use of this instrument increases the efficiency of dairy laboratories and reduces the time required for the analysis of dairy products.

Since the protein content of milk and dairy products is regulated differently by the legislation of different countries, Dumalyzer™ N/Protein will help the production to maintain the required standards and provide objective reports.