For yogurt manufacturers, fat and dry matter contents are important quality parameters that define the properties of the end product. High sample throughput and accurate determination of these parameters are very important to dairy food producers, to which the Near infrared Spectroscopy (NIR) technique is particularly suited. The latest developments in NIR technology allow for samples to be measured faster and easier than ever. Vials, glasses or cups are not required, so thorough cleaning between each analysis is not needed.
Read our application brief to learn about the easy, fast and accurate NIR analysis for yogurts, with and without fruit.