Dairy Processing - May/June 2023 - 62

FOOD SAFETY
Test on site
S
by Benton Smith | bsmith@sosland.com
crutinizing products and formulations for their efficacy
and food safety is a given for dairy processors. Having
the ability to test drinks, yogurts, creams and other
products with on-site laboratory tests and equipment can help
streamline an operation.
Processes change when different ingredients are added
or subtracted to a product. David Miles is the executive vice
president at MicroThermics, Inc., in Raleigh, NC, where the
company builds lab equipment that simulates the production
process. Miles said the industry has seen a years-long trend of
more highly fortified products being manufactured, and those
types of products often need more testing.
" As a general rule, the more highly formulated a product is,
the more complications you can run into in processing, " he said.
As Miles put it, " Mother Nature has a really good
formulation in milk - it's pretty stable. " Processors, of course,
know this, and as a result add everything from proteins,
minerals and vitamins, to flavors, sugars, thickening agents,
gums and suspending agents to their dairy products.
" They all have different reactions to heat, " Miles added,
explaining why the more ingredients that are added that react
to a thermal process, the more a manufacturer has to deal
with or worry about.
Dairy companies are a huge part of MicroThermics' market,
Miles said, because it is critical for processors to be able to
move out of the research and development stage, right into
production quickly, so they can keep their production lines full.
He said having lab testing equipment in a facility speeds
development, with the ability to qualify formulations and
assist R&D teams so new products are tested and ready when
they hit the production line.
Whether a company runs its own products,
serves as a co-packer or is a cooperative,
Miles said plant operators want to have
a wide array of products running as
many hours a day as possible, and they
can't afford to test new products on
production lines.
" The trick is, you don't want to
create a product that you have to then
create a processing plant for, " Miles
said. " That's a really expensive way. You
want to be able to formulate products
that can be processed on existing
equipment, but not necessarily on just
one existing processor. "
The challenge for researchers, he
added, is developing formulas that
are robust enough that companies get
the right product identity after it has
CEM's ORACLE Universal Fat
Analyzer for the dairy industry.
62 MAY-JUN 2023 | DAIRYPROCESSING.COM
The appeal of do-it-yourself laboratory testing and equipment.
CEM

http://www.DAIRYPROCESSING.COM

Dairy Processing - May/June 2023

Table of Contents for the Digital Edition of Dairy Processing - May/June 2023

Dairy Processing - May/June 2023 - Intro
Dairy Processing - May/June 2023 - 1
Dairy Processing - May/June 2023 - 2
Dairy Processing - May/June 2023 - 3
Dairy Processing - May/June 2023 - 4
Dairy Processing - May/June 2023 - 5
Dairy Processing - May/June 2023 - 6
Dairy Processing - May/June 2023 - 7
Dairy Processing - May/June 2023 - 8
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Dairy Processing - May/June 2023 - 11
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