ڈیری اور مشروبات

Dairy products and beverages are complex colloidal systems. Milk, for example, is an emulsion of fat globules in water stabilized by proteins. Yogurt drinks and flavored milks require stability to prevent phase separation. Juices and functional beverages often contain suspended particles or emulsified flavors that must remain evenly distributed.
Challenges include sedimentation, creaming, and microbial spoilage. Stability depends on particle size, surface charge, viscosity, and interactions between components.
DataPhysics Instruments provide solutions. The MultiScan system monitors beverage stability over time, detecting early signs of sedimentation or creaming. The ZPA 20 measures zeta potential, indicating electrostatic repulsion between particles. High zeta potential values suggest strong stability, while low values indicate risk of aggregation. The DCAT tensiometer measures interfacial tension, helping formulators understand how stabilizers and surfactants maintain homogeneity.
In R&D, these tools allow manufacturers to optimize stabilizer concentration, particle size, and viscosity. In production, they support quality assurance by providing reproducible, automated measurements that ensure batch-to-batch consistency.
Dairy & Beverages are not just consumables—they are engineered systems requiring precise control of colloidal and interfacial properties. DataPhysics Instruments empower manufacturers to achieve this control, driving innovation and consumer satisfaction.