Time Domain NMR for Determination of Fat Content in Milk

Fat is one of the essential nutritional components of milk products. Milk fat, which is composed of a wide range of fatty acids can vary due to various factors and processes, affecting the quality and flavour of the product. Therefore, characterisation and careful control of dairy products are essential in food industries. Commonly, solvent extraction methods are used for quantitative analysis of fat content. However, these techniques require the huge consumption of hazardous solvents and chemicals which are unfavorable according to international environmental standards. In contrast, the MQC+ benchtop analyser is a solvent-free method that provides simple, quick, and reproducible measurements along with minimum sample preparation and the need for specialised personnel. In this method, the fat content is quantified using an appropriate calibration using a few reference samples. Furthermore, NMR is very stable over the long term and rarely needs calibration adjustment.

Download the application note to learn:

• Quantitative analysis of milk fat in dairy products 
• Time-domain NMR (TD-NMR) 
• Advantages of TD-NMR over other common techniques

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