技術：傅立葉紅外線光譜技術 (FTIR) 分析生乳及乳製品成分。

樣品型態及種類：液態及半固態乳製品，例如：生乳、鮮乳、調味乳、巧克力牛乳、優酪乳、奶油、煉乳、乳清、冰淇淋、豆漿.....等。

可測參數：脂肪，蛋白質，乳糖，總固形物，非脂固形物，結冰點，可滴定酸度，密度，游離脂肪酸，檸檬酸，酪蛋白，尿素，蔗糖，葡萄糖，果糖，半乳糖。

應用範圍：生乳計價、攙假篩檢、原材料控管、生產標準化、製程控制、產品優化及品質管制。

Technology: FTIR technology for dairy analysis
Sample types:
Compositional analysis of liquid and semi-solid dairy products such as milk, cream, whey, yoghurt, chocolate milk, creme fraiche, milk and whey concentrates and more.
Parameters of Global calibrations:
Fat, protein, lactose, total solids, solids non fat, freezing point, titrable acidity, density, free fatty acids, citric acids, casein, urea, sucrose, glucose, fructose, galactose.
Applications:
Platform control of raw material, milk standardisation, milk payment, screening for abnormalities, process control and optimisation and quality control throughout the dairy process.

The patented automatic standardisation eliminates instrument drift – this opens up for significant profit improvements through lowering of the production variation in fat content.