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Quantitative measurement of fat in dairy products

  • US 4,663,530 A
  • Filed: 03/21/1986
  • Issued: 05/05/1987
  • Est. Priority Date: 04/05/1983
  • Status: Expired due to Fees
First Claim
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1. A method for direct infrared measurement of milkfat concentration in the range of 15 to 60 w/o in dairy products such as cream and ice cream, said method comprising the steps of:

  • (a) transmitting infrared energy through a test sample of the dairy product,(b) determining infrared absorption of the sample at a first wave band characteristic of bending and scissoring of saturated carbon-hydrogen bonds in milkfat fatty acid chains, and(c) quantitatively determining fat concentration in the sample as a function of absorption at said first wave band.

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