Dissolved oxygen (DO) in dairy products is a critical quality parameter and must be monitored. DO reduces suitability for consumption, shelf life and affects the major quality parameters of dairy such as nutritive value, color and taste. During pasteurization processing DO has to be removed from the milk to improve process performance and to secure consistent quality of the final product.
To assure your product contains the target DO content, Anton Paar’s inline oxygen sensor Oxy 510 can be easily implemented directly into your production line. Customers benefit from an accurate and reliable DO monitoring for a wide range of concentrations.
Anton Paar Ltd
Tel: +44(0)1992514730
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