{'fraction_non_alphanumeric': 0.020164301717699777, 'fraction_numerical': 0.0022404779686333084, 'mean_word_length': 4.87719298245614, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
At-Line near Infrared Spectroscopy for the Measurement of Solid Fat Content in the Dairy Industry

6 S olid fat content (SFC) is an important parameter in the dairy industry. The SFC is a measure of the amount of fat crystallised at a given temperature expressed as a percentage, and is a good indicator of the functional characteristics of milk fat. At Fonterra, the milk fat separated from raw milk is an important component in a range of products. Cream is an oil-in-water emulsion; when cream is subjected to agitation, the fat globule membrane can rupture and the fat will agglomerate. This process, known as churning, requires a certain crystallisation pattern in the fat, which is created by temperature changes that may vary because of chemical differences in the triglyceride composition of milk (Figure 1). Knowledge regarding the SFC of cream can assist the butter maker in the selection of appropriate crystallisation conditions. Crystallisation in milk fat is complex because of the broad range of constituent triglycerides shown in Table 1, which leads to a wide SFC range. The SFC determines the “solids” content of milk fat as a function of temperature and the functional characteristics, such as texture and spreadability, of cream and vegetable oil blended products derived from milk fat depend largely on this parameter.