The first process of every business that produces milk and milk products is to make a series of analyzes in order to determine the properties of the milk purchased for processing. The aim of these analyzes is to determine the properties of milk both in terms of processing and human health. In addition, dairy and dairy products are processed in many ways. The most important issue here is that these products do not harm human health and the development of product quality.

Analyzes are carried out in laboratories using suitable tools and equipment and the amount of acid and amount of dirt are determined in milk and milk products as well as the amount of dry matter.

Dry matter refers to the weight in grams of the residue obtained by drying in an oven at a temperature of milk 102. The value obtained by removing fat from this dry matter is the amount of dry matter without oil.

However, the main elements of milk are dry. Therefore, it is more technologically important to know the amount of dry matter. Under normal conditions, the nutritional value of the milk and the yield to be obtained when the milk is processed increases in proportion to the dry matter content of the milk.

Dry matter determination is not only important in terms of showing the quality of the milk, but also in terms of whether or not water is added to the milk. For this purpose, the amount of non-fat dry matter is calculated and it is checked whether the obtained value complies with the amounts of non-fat dry matter described in the relevant legal regulations, standards and Turkish Food Codex.

In the authorized laboratories, the determination of the amount of dry matter without oil is carried out within the scope of physical analyzes. The standard used for flavored milks is:

• TS 5004 Flavored milk

This standard specifies the method to be applied for the determination of the amount of milk fat, the determination of acidity, the amount of sucrose and the determination of the amount of non-fat dry matter in flavored milk.