In dairy laboratories the determination of the dry mass of a sample is one of the everyday applications. The analysis of the FiTR (fat in the dry matter) is the most important prerequisite for the division of the products according to the cheese regulation and thus the guarantee of transportability.
The dry mass of a product is analyzed with the aid of sea sand, aluminum foil, film rollers as well as special scales and drying cabinets and provides information on compliance with the individual production steps and the desired quality parameters of a product.
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