![]() ![]() These were achieved and this, along with regular instrument monitoring, gives reliability. He explains how when they started the project with the MilkoScan FT2, certain success criteria were set up according to norms of food labelling. Roeygens is keen to stress however that this versatility requires time and commitment. It is very important to standardize around these to get the same taste and characteristics despite changing raw material during the season which can, for example, affect stability of protein and fat.”īefore the MilkoScan FT2 came on board the plant used other routine analysis instruments but decided to change them, partly because FOSS testing instruments are used widely within the company group and also because the robust sample pumping system offers unique direct analysis of viscous products such as whipping cream. “All recipes are developed by research and development for optimal product characteristics. ![]() The parameters are different of course for coffee milk compared to say pure milk or chocolate milk,” says Roeygens. “We monitor process parameters closely for each recipe. There cannot be any sedimentation, and taste, aroma and all the functionalities must last at least until the expiry date. The data is vital in handling the particular challenges involved in producing long shelf-life products. Parameters include fat, protein, dry matter and freezing point and these are measured throughout the process. Roeygens adds “Without the instruments we cannot receive milk, we cannot work.” For the same reason they have two instruments, so that one is always on standby.Ĭurrently, around 150 samples of incoming milk and various products are analysed each day. She explains how the power is sometimes shut down during factory maintenance, in which case she makes sure power to the laboratory is kept on so that the MilkoScan units can keep on working. “I can’t imagine doing processing of our products without our instruments,” she says. Quality control specialist Lea Spinel handles the routine testing of all these products in the plant laboratory where the MilkoScan testing instruments are located. Customers include a range of private labels and internal own-label products. Last year it produced 220 million litres of end products and has a target to produce 137 million more. ![]() The plant focuses on long shelf life products with added value such as coffee milk, chocolate milk and cream for baking with, for example, up to 40% fat. “Operators can choose the sample type and an automatic cleaning sequence ensures that there is no sample carry-over.”įrom liquid milk entering production to final products: the MilkoScan FT2 measures a variety of samples directly without preparation. “We can measure raw material, pasteurized material, end products – it is no problem,” says Roeygens. Two MilkoScan FT2 analysers are helping to do just that as a variety of samples come in from many directions around the plant. These are the realities of quality control in the modern dairy.įor quality control officer, Johan Roeygens, flexible production is no problem as long as the production laboratory can keep in step with quality control requirements. One minute you need to test incoming milk for protein and fat for standardization purposes, the next you need to test high fat cream to check that production is running smoothly and that quality is on target. Rapid testing of both incoming milk and various end products with the Milkoscan™ FT2 milk testing instrument has become a cornerstone of production. What are we making today? The Royal FrieslandCampina production facility in Aalter, Belgium produces a wide variety of products and likewise, must have a flexible approach to quality management. ![]()
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