procedures for the preparation of grundeichungen from dairy products, to determine the properties of a milchprodukts and for processing a ausgangssubstrats

摘要

A method serves for producing calibrations of milk products, for example raw milk, market milk, skimmed milk, cream, coffee cream, "quark" (soft curd cheese), low fat quark, fruit quark, evaporated milk, whole milk powder, chocolate beverage powder, whey, whey-like products, vat milk, buttermilk and the like. An advantageous method for producing such calibrations is characterised in that a plurality of samples of each milk product is analysed spectroscopically and the spectra are subjected to an averaging process.