Key Parameters for Ensuring Safe and Efficient Dairy Product Quality Control
From receiving raw milk and other ingredients into the plant to delivering final products to the consumer, there are a number of critical analyses required in order to ensure high-quality final products. Critical measurements include refractive index, density, concentration, oxidation stability, texture, flowability, and heavy metal analysis for food safety testing. This webinar will provide an overview of how both bench-top instruments and inline sensors that measuring these critical parameters work together to ensure safe and high-quality products.
Helga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.
René Nguyen earned his PhD in Organic Synthesis at McGill University. He specializes in analytical testing of food products using various technologies. He has developed numerous unique methods for measuring density and saved users time and money with his contributions in concentration determination.
Mahshid Keramatnejad is a product specialist with a MSc. Biophysical & Surface Chemistry. She is the lead application specialist for Rheology at Anton Paar Canada. She received her masters from Concordia university, specializing in Surface & Biophysical Chemistry & Model Membrane Characterization.
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