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, gas concentration, 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. 

Presenter: Helga Gschwind

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.