Measurement of fat, protein, lactose and solids.
The component analysis models are designed to measure and calculate milk and dairy components, including: fat A&B, protein, lactose, total solids (TS), solids-non-fat (SNF), urea, milk urea nitrogen (MUN), free fatty acids (FFA), freezing point depression (FPD), added water, pH and a host of other parameters. The technology for analysis utilises the molecular-bond energy absorptions found in the mid-infrared spectrum. Three different models are available for component analysis:
