Measuring and Characterising Dairy Workshop

Join Anton Paar for a FREE one-day Dairy Analysis and Characterisation Workshop, delivered in person by our application and product specialists. Combining short technical presentations with hands-on laboratory demonstrations, the event is designed for quality, R&D, production and technical teams working with dairy products. Places are limited to 30-40 attendees, with lunch and refreshments provided.

The workshop will explore the analytical techniques used to improve product quality, optimise processes and support formulation decisions across raw materials, product development, production and quality control.

Topics will include FTIR and Raman spectroscopy, density and refractive index, microwave digestion, online process analytics, viscosity, rheology, particle size, powder rheology and tribology. Attendees will gain practical insight into texture, stability, powder performance and sensory attributes, and leave with a clearer understanding of how analytical data can support better decisions and more consistent products.

WHY ATTEND? - KEY TAKEAWAYS:

• Explore analytical techniques for dairy quality control, formulation and troubleshooting across powders, liquids and dairy alternatives.
• Using FTIR and Raman spectroscopy for identification and quantification of various chemical species found in dairy products”
• Perform rapid concentration and batch consistency checks using density and refractive index.
• Understand the impact of microwave digestion on mineral and trace element analysis.
• Improve process visibility with online and inline analytics.
• Relate viscosity and rheology to texture, stability and filling behaviour.
• Assess the effect of particle size on texture, solubility and mouthfeel.
• Evaluate powder flowability, cohesion and wall friction for handling and packaging.
• Use tribology to investigate creaminess, astringency and mouth-coating.
• See practical laboratory demonstrations and measurement workflows.

WHO SHOULD ATTEND:

• Quality control, quality assurance and laboratory teams in dairy and food manufacturing
• R&D and product development teams working with dairy products and dairy alternatives
• Process, production and technical teams involved in optimisation and troubleshooting
• Ingredient suppliers, powder processors and contract manufacturers
• Application specialists and technical managers linking measurements to product decisions

Venue: Luton, United Kingdom, Anton Paar Ltd. Luton
End of registration: Aug 5, 2026

Contact person and registration:
Anton Paar Ltd UK
Tel.: +44 1992 514730
info.gb[at]anton-paar.com