Dairies

Dairy companies are companies that process raw milk into products such as drinking milk, cheese, butter, and yogurt. Current challenges include rising production costs due to higher energy and raw material prices, as well as adapting to changing consumer preferences, which increasingly demand sustainable and regional products. Global market conditions, such as fluctuations in demand from key importing countries, also influence the industry. Trends such as the implementation of Industry 4.0 technologies for process optimization and the development of innovative, health-oriented products are shaping the industry. These developments aim to increase efficiency and meet evolving market demands.

Applications in segment:

"Dairies"

To ensure the quality of whey powder, the composition of the whey is checked with a refractometer before drying. A Brix value that is too low leads to a dusty end product, so control is crucial for a high-quality end product.

Digital refractometers

ORM 1RS

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Screw caps and closures for glass or PET bottles must be leak-proof, easy to open and resealable. In order to identify any faulty batches, they are randomly tested using a torque measuring device.

Torque gauges

DA 5-3

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According to the Milk Quality Ordinance, the germ count of the milk delivered is checked at least twice a month. The number of microorganisms is recorded using a fluorescence microscope and expressed in colony forming units (CFU). This ensures that the milk always meets the highest quality standards.

Transmitted light microscopes

OBN 141

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During the development and production of probiotics, the number of living lactic acid bacteria is checked under the microscope - to ensure a flawless product.

Transmitted light microscopes

OBL 146

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Each Camembert produced is weighed before packaging. Products that do not have the required weight are sorted out. A calibrated scale is used to determine the weight, which meets the hygienic requirements of the food industry.

Bench scales

FOB 1K-4LM

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Whey has a high lactose content. This is obtained through crystallization. In order to observe the crystal formation, a sample is examined under the microscope. The aim is to achieve a medium crystal size, which in turn can only develop through a certain composition of the whey. The purpose of the microscopic progress test is to check whether the crystallization process is proceeding correctly.

Transmitted light microscopes

OBE 121

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In addition to goat's milk, goat cheese producers use rock salt, lactic acid bacteria, ripening cultures and natural calf stomach rennet to produce goat cheese. In sales, a scale is used to weigh the amount requested by the customer, and this scale should be calibrated.

Bench scales

FXN 3K-3M

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Rennet for cheese production is available in liquid and powder form. To make cheese, cheesemakers weigh the required rennet powder precisely using precision scales. Accurate measurement is extremely important, as every tenth of a gram can change the final product and its specific properties, which should be avoided.

Precision balances

440-45N

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