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Guidebook to Proximate Analysis

Introduction

A method for the quantitative analysis of the different macronutrients in food stuff is called proximate analysis. Nutritional analysis began in 1861 and since then it has have been continuously developed, modified and improved. The analysis uses combination of techniques to determine protein, fat, moisture, ash and carbohydrates that are well documented due to the need for legal declaration requirements.

The proximate on a journey

As a leading Swiss milk processor, Emmi has strong ties to the Swiss population and agriculture industry. Some 6’500 milk producers supply the key raw material for Emmi’s wide range of dairy products. Process control and evidence of compliance with the regulations are important components of these internationally established standards. Several important elements for Emmi are the efficient implementation of the HACCP (Hazard Analysis and Critical Control Points) concept which is based on self-control and is well established in the food industry, and the ongoing review of all processes for continuous improvement.

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