Real-time product release and process control challenges in the dairy milk powder industry

Review of near-infrared spectroscopy as a process analytical technology for real-time product monitoring in dairy processing

“…This section of the review focuses on the application of NIR technologies for on-line and in-line measurement in the dairy industry. Most of the industrial-level applications are rarely reported in literature, possibly as the data are confidential and commercially sensitive (Munir et al, 2017). Therefore, this review summarises the information available from literature and companies' application notes, to provide an overview of the on-line and in-line NIR applications during processing at industrial-level, close to industrial-level (i.e., pilot scales), or laboratoryscale research which indicates the potential for future on-line and in-line industrial applications.…”

“…In the dairy industry, common PAT tools such as pH, temperature, pressure and flow instrumentation are installed at critical control points of a processing line to provide real-time operating information of the process (Tajammal Munir, Yu, Young, & Wilson, 2015). In recent decades, the importance for real-time measurement of chemical composition of in-process materials has been recognised by dairy processors as an important component to ensure end products meet desired quality specifications (Munir et al, 2017). For example, the protein-to-fat ratio (PFR) of cheese milk governs the coagulation process, cheese yield and final composition of the cheese (Sturaro, De Marchi, Zorzi, & Cassandro, 2015).…”

The application of process analytical technologies (PAT) to the dairy industry for real time product characterization - process viscometry

“…The adoption and correct positioning of PAT tools in a dairy process along with interpretation of the outputs ensures an efficient process with the following benefits (Munir et al, 2017):…”

Advances in NIR spectroscopy applied to process analytical technology in food industries

“…Recent developments of NIRS in the field of liquid foods are covered by Wang et al review [18 ], focusing on the detection of quality attributes and adulterations of alcoholic beverages (red wines, rice wines, and beer), nonalcoholic beverages (juice, fruit vinegars, coffee beverages, and cola beverages), oils (vegetable, camellia, peanut, and virgin olive oils and frying oil), and dairy products (milk and yogurt). Dairy industry is the object also of the review by Munir et al [19 ], with a focus on milk powder, for which not only composition is important, but also technological performance (e.g., particle size and dispersibility), sensory and microbiological attributes. A more comprehensive review about QbD for food processing has been published by Rathore and Kapoor [20], considering case studies in the field of both vegetable and animal products.…”