Fully automatic process optimization in dairy manufacturing is becoming

increasingly important. Consistent and high-quality standardized Product Types

products manufactured at low cost are key goals for competitive success The ProcesScan 2 milk
in a global market. prediction models cover the
following product types:
To meet final dairy product specifications, precise liquid milk
standardization is needed, no matter if the product must comply with • Skim Milk
customer-specific product specifications or it has to fulfill the Codex • Partly Skim Milk
Alimentarius powder milk specifications (for whole milk powder fat • Butter Milk
concentration ≥26 % and protein/solid non-fat ratio ≥34 %).
• Whole Milk
Solution • Cheese Milk
The ProcesScan™ 2 helps optimize liquid milk standardization • Powder Milk
by reducing variation and streamlining your manufacturing
process. The solution provides fast, accurate, and continuous
real-time results for critical process parameters like fat,
protein, total solids, solids non-fat and lactose.
With the ProcesScan 2 and automatic process control, it is possible to
operate the production closer to product specification limits, increasing
raw material utilization and yield and improving the final product
quality.
Liquid Milk Analysis Technology
FTIR technology has been the preferred solution for liquid milk compositional analysis for years and
has proven to be the absolute most accurate and precise solution for laboratory liquid milk analysis.
With the ProcesScan online solution, the latest FTIR technology is also available for online liquid
milk analysis.

On-line Real-time Analysis Compared to Laboratory Analysis

With the ProcesScan 2 constantly measuring the composition of the product in real-time it is
possible to detect any product changes (disturbances) during production.
ProcesScan 2 interfaced with a perfect process control system, it is possible to compensate for
disturbances, so the final batch or final product is always as close as possible to the product
specification.
This is not possible with a laboratory solution analyzing the product maybe once every half hour.
The changes for capturing any production disturbance are close to zero. Furthermore, it is not
possible to determine the time for the disturbance with a laboratory solution and therefore it is not
possible to do any compensation.

Ordering Information
The Liquid Milk Analytics Package is included in the ProcesScan 2 solution.
FOSS is constantly improving the prediction models included in this Analytics Package by adding
new parameters, including additional product types etc.
Contact your local FOSS representative for the latest Liquid Milk Analytics Package version.
Local contact details are found at www.fossanalytics.com/contact.

FOSS
Nils Foss Allé 1
DK-3400 Hillerød
Denmark
Tel: +45 7010 3370
E-mail: info@foss.dk
Web: www.fossanalytics.com

Analytics Package Note 5568 / Rev. 1

 AN 5568
Rev. 1

1 Analytics Package Information

This Analytics Package note is for the ProcesScan 2 solution installed in a milk processing line.

1.1 Introduction
This Analytics Package note describes the results that can be expected when using the ProcesScan
2 solution for in-line compositional analysis of cow and buffalo liquid milk product types.

1.2 Process Performance Evaluation

For optimum process control, it is critical to detect small compositional changes fast and precisely.
This form the basis for adjusting the standardization process manually or, for optimum
performance, with an automatic process control system.

1.3 Samples Used in the Modelling

The models are based on samples from different cow milk product types, at various places of the
milk processing line and on several dairy plants.
The models has been developed for cow and buffalo milk standardization of skim milk, partly skim
milk, butter milk, whole milk, cheese milk, powder milk and raw milk intake. The models include fat,
protein, total solids (TS), Solids non-Fat and lactose concentration ranges as can be seen in Table 1.

Component N Min Max

Protein 459 0.0% 18.1%

Fat 459 0.0% 19.7%

Total solids (TS) 459 0.0% 17.1%

Solids non Fat (SNF) 459 0.0% 19.8%

Lactose 459 0.0% 8.2%

Fat/TS ratio* 397 0.00 0.73

Protein/TS ratio* 397 0.03 0.86

Protein/SNF ratio* 397 0.03 0.91

Fat/Protein ratio* 397 0.00 6.85

N: Number of samples in the training set

Min %: Minimum concentration in the training set
Max %: Maximum concentration in the training set
*) Calculated parameter

Concentration ranges for samples in the training set.

Analytics Package Note 5568 / Rev. 1 1(6)

1.4 Performance
The models are developed using Partial Least Squares (PLS) regression, and the performance is
evaluated using independent validation sets. The results are presented in Table 2.
The validation sets include data from different instruments, dairy plants and product types.
MilkoScan™ FT3 is used as reference.
Model version: Analytics Package ProcesScan 2 milk version 1.0.0.0 (part number 60102661).

Component Model N Min Max Accuracy RSQ

Protein PLS 108 3.2% 4.8% 0.023% 0.9981

Fat PLS 108 0.0% 7.0% 0.019% 1.0000

Total Solids (TS) PLS 108 8.5% 17.0% 0.032% 0.9999

Solids non Fat (SNF) PLS 108 8.3% 10.7% 0.030% 0.9988

Lactose PLS 108 4.5% 5.8% 0.040% 0.9918

Fat/TS ratio* PLS 108 0.00 0.43 0.0015 0.9999

Protein/TS ratio* PLS 108 0.23 0.43 0.0014 0.9998

Protein/SNF ratio* PLS 108 0.35 0.45 0.0016 0.9953

Fat/Protein ratio* PLS 108 0.00 1.86 0.009 0.9999

N: Number of independent samples in the validation set

Min: Minimum concentration in the validation set
Max: Maximum concentration in the validation set
Acc. Range: Independent validation set accuracy range expressed as Standard Error of Prediction (SEP) corrected
for slope and intercept (1 standard deviation)
RSQ: Linear correlation between ProcesScan 2 results and reference results.
*) Calculated parameter
The accuracy of individual sets will depend on the sampling handling uncertainty, reference method standard error of the
laboratory, and product concentration range. The example outlined should be regarded as a guideline for the expected
performance of new installations.

Concentration range performance for independent prediction models validation sets.

Fig. 1 shows reference values versus the predicted results for independent validation sets.

Analytics Package Note 5568 / Rev. 1 2(6)

Analytics Package Note 5568 / Rev. 1 3(6)
 Fig. 1 ProcesScan 2 reference values versus the predicted values.

1.5 Process Repeatability

Process repeatability is essential because this value is the minimum change in the process that can
be detected.
Assuming the process composition is constant within a short time span (e.g., 30-60 seconds), it is
possible to estimate the process repeatability for two consecutive time points and use this number
to scale to the relevant period, e.g., 60 seconds.
Table 1 lists the process repeatability for the different milk components. This is an indication of the
changes that can be detected with ProcesScan 2.

Component Typical Process Repeatability (60 s)

Protein 0.007%

Fat 0.008%

Total Solids (TS) 0.013%

Solids non Fat (SNF) 0.009%

Lactose 0.008%

Analytics Package Note 5568 / Rev. 1 4(6)

 Fat/TS ratio 0.0005

Protein/TS ratio 0.0005

Protein/SNF ratio 0.0006

Fat/Protein ratio 0.002

Process repeatability

1.6 General
The performance of the ProcesScan 2 models must be validated with reference samples (minimum
25 samples) following the International Standards:
• IDF 141/ISO 9622: Milk and liquid milk products - Guidelines for the application of mid-infrared
spectrometry
• ISO 23291/IDF 248: Milk and milk products - Guidelines for the application of in-line and online infrared
spectroscopy.
And the FOSS documents:
• ProFoss™ 2 Operation Qualification standard procedures
• ProFoss™ 2 Performance Qualification guidelines.
If the milk product composition exceeds the validation set concentration ranges (Table 2) or has
non-common variations of components, it may impact the prediction model’s performance.

2 Reference Method
FOSS recommends evaluating the performance of the ProcesScan 2 FOSS analytics package models
using internationally accepted ISO/IDF standard methods.
• Sampling: ISO 707/IDF 50. Milk and milk products – Guidance on sampling.
• Validation:
• ISO 23291/IDF 248: Milk and milk products - Guidelines for the application of in-line and on-line infrared
spectroscopy.
• Protein: ISO 8968-4/IDF 20-4. Milk and milk products - Determination of nitrogen content - Part 4:
Determination of protein and non-protein nitrogen content and true protein content calculation (Reference
method).
• Fat: ISO 1211/IDF 1: Milk - Determination of fat content - Gravimetric method (Reference method) or ISO
7208/ IDF 22: Skimmed milk, whey, and buttermilk - Determination of fat content - Gravimetric method
(Reference method).
• Total Solids: IDF 21/ISO 6731: Milk, cream and evaporated milk - Determination of total solid content
(Reference method)
• Solids non-Fat: Calculated value: Total Solids% - Fat%
• Lactose: IDF 214/ISO 26462 or IDF 198/ISO 22662: Milk — Determination of lactose content — Enzymatic
method using the difference in pH or Milk and milk products or Determination of lactose content by high-
performance liquid chromatography (Reference method)
If an indirect reference method such as the FOSS MilkoScan™ FT3 is used for model validation or
for prediction model surveillance, this instrument must be validated with the above reference
methods and according to the MilkoScan FT3 Operation Qualification and maintained according to
the MilkoScan FT3 Performance Qualification document guidelines.

Analytics Package Note 5568 / Rev. 1 5(6)

3 Questions and Feedback
For questions or feedback concerning this Analytics Package, please get in touch with your FOSS
support team. Local contact details are found at www.fossanalytics.com/contact.

4 Revision History
Rev. Date of Issue Revised Material Approved by

1 2023-06-21 First issue. IH

Analytics Package Note 5568 / Rev. 1 6(6)