Moisture Determination in Milk and Milk Products

Moisture content is a key parameter for all food and feed laboratories. It is needed for dry base calculations as well as for the general water content determination. In milk and milk products, the amount of total solids is an important parameter. Additionally, dairy products such as cheese require water content analysis for dry base calculations.

In this webinar, we will give an overview about an automated thermogravimetry system, that analyzes automatically simultaneously up to 16 samples for moisture content. The LECO TGM 800 system delivers full data compliance, is able to run according most standard regulations, has a high throughput due to automatic endpoint recognition. The analysis is reliable, precise and can be done anywhere on site.