The process of drying milk is also widely used to
obtain milk powder. Normally the cream or butterfat
is removed during the early stages of drying and only
re-added if necessary in precise amounts at the end
of the process. Shelf life of non-fat powder milk can
be up to two years. An important parameter during the
production of milk powder is the remaining water content
of the powder.
Metrohm offers a range of Karl Fischer titrators
well suited for the volumetric determination of the
water content (moisture determination)
in milk powders. |
Food
Analysis 
