Moisture and Total Solid Determination of Milk-Based Products

Accurate determination of mass loss-on-drying in milk-based products provides essential information regarding product quality and safety, impacting texture, taste, and microbial stability. Furthermore, moisture content is a critical variable used to calculate product purity, yield, and dry-basis constituent analysis. While traditional air oven loss-on-drying techniques (such as AOAC Methods 925.23 and 948.12) are widely used in the dairy industry, they are often manual and time-consuming.

To improve laboratory productivity, the TGM800 offers an automated thermogravimetric approach that meets AOAC requirements for sample mass, oven temperature, and ventilation. By eliminating the need for manual sample weighing after heating and the associated cooling time in a desiccator, the TGM800 can reduce total analysis time by 40 to 150 minutes. This methodology provides results comparable to manual standards but with significantly improved precision, allowing dairy producers to maximize efficiency and analytical performance.