Milk: Know the particles, know the quality
The size of the fat particles in milk can vary, which strongly affects milk quality. Characterizing milk-based particles is fast and accurate with the Litesizer™ 500.
Milk fat globules - why the particle size is important
The flavor, mouthfeel and emulsion stability (tendency of the particles to separate out) of milk are strongly affected by the size of the fat globules. Therefore, particle size is highly relevant for quality control.
Particle size can be influenced by natural factors, including a cow’s breed, age and food source, the time of year, as well as production processes, including homogenizing, skimming or adding supplements such as vitamin D or calcium.
Therefore, monitoring particle size is important for ensuring that milk meets the customers’ needs, passes regulatory standards, and will meet shelf-life requirements.
How Anton Paar can help in analyzing particle size and stability
Particle size and emulsion stability are easily and accurately measured with the Litesizer™ 500.
The Litesizer™ 500 measures particle size, zeta potential and molecular mass by light-scattering technology with ingeniously simple software.
Measurement series let you see how your particles change with time, temperature, pH or concentration. By monitoring particle size and/or stability you can see whether particles are dissolving, aggregating, settling, etc.
Measurement series can be based on:
- temperature: 0 °C to 90 °C
- salt concentration.
Other relevant instruments
• The MCP 200, 300 and 500 for the lactose content of milk
• DMA 4100/4500/5000 M for the total solids and non-fat solids
• mPDS 5 for online density and concentration measurements
Good to know
The Litesizer™ 500 can measure both clear and turbid samples by providing
three different measuring angles, as well as automatic focus and attenuation.