Similar to Sweetened condensed milk (SCM), monitoring butterfat and total solids in ice cream bases can enable consistent quality and safeguard producer profitability. Historically, NIR instrumentation had limited success in the manufacturing of ice cream, as the analysis was cumbersome, time-consuming and had too much margin for human error.
Read our application note detailing the 6-second DA 7250 analysis of ice cream bases without the need for any homogenization.