Always perfect desserts with in-line milk analysis
Variations in milk quality are a daily challenge when producing the traditional creamy dessert tocinillo de cielo. When quality varies from batch to batch, manufacturers run the dual risk of product returns from dissatisfied consumers and poor utilisation of raw materials.
This is why the family-owned producer Dulcegrado is now working with AOTECH to evaluate real-time characterisation of milk quality – primarily fat and protein content – using NIR spectroscopy.
Using this data, Dulcegrado will be able to adjust the addition of powder milk and cream to ensure a uniform texture, flavour and firmness with every dessert batch. Apart from keeping consumers satisfied, improved knowledge about milk quality will ensure only the right amount of powder milk and cream is added to standardise the milk – securing efficient raw material use.
Data gathered by NIR spectroscopy will be in readily available cloud storage, eliminating the need to send milk samples for analysis at an external laboratory and supporting traceability from raw material to retail product.