A comparison of analytical test methods in dairy processing
Niamh Burke, Krzysztof A. Zacharski, Catherine C. Adley, Mark Southern
Abstract
Dairy quality strategies start at the beginning of a raw milk supply chain at farm level, but it is the obligation of the manufacturer at a dairy processing plant to ensure quality is upheld from intake to finished product. This is achieved by implementing robust quality systems, measured through sampling plans and analytical test methods. Influences on product quality and composition, and analytical test results within a dairy plant are multi-factorial including: seasonality; the quality of incoming milk and herd health; the level of skilled laboratory technicians; the level of production and the availability of equipment; and finally milk harvesting, transportation and handling. These factors, along with customer and regulatory requirements will determine the level and type of analytical testing required. In the dairy industry, manufacturers oftentimes pay little attention to the need for optimising analytical test strategies or improving laboratory operations, if it is not broken why fix it? The focus of this qualitative research was to differentiate the core current analytical test methods in use at three dairy manufacturing plants for the production of raw milk, skim milk and cream and skim milk powder (SMP). The main objective being to inform and educate each producer on best practice methods. Results displayed similarities across testing categories but demonstrated a range of traditional testing methods in the microbiological analysis compared to advanced instrumentation use in the chemical and compositional analytical category. The dairy industry needs to adapt to a modern, process focused quality system using industry 4.0 analytical processing regimes.