MILK LABORATORY
Milk is a basic element in human diet. This is the reason why milk’s chemical and biological properties must be determined with particular care and professionalism.
Chelab Milk – Quality Laboratory analyses all the main parameters of milk (fats, proteins, casein, lactose, bacteria content, cell count, inhibitors, cryoscopy, pH determination , SH acidity, alcohol assay, not fat solids and density) and the values of the mentioned parameters are used to fix the relation milk – quality.
The organization and the professionalism of this division are demonstrated from the moment of the sampling: every day qualified staff pick up the samples at the Client's workplace, thus assuring a fast turnaround and specific preservation methods studied not to alter the chemical and physical characteristics of each sample.
• LSL-AIA (Milk Standard Laboratory – Italian Breeders Association)
• VENETO AGRICOLTURA
• PARMALAT
The methods applied by the laboratory are SINAL accredited (the Italian laboratory certification system) according to UNI CEI EN ISO/IEC 17025.
Chelab, thanks to the competences of its laboratories, is able to detect the presence of residue of unwanted substances in raw milk:
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mycotoxins (aflatoxins M1 e M2) |
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pesticides |
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chemotherapeutic drugs |
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hormones |
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dioxins |
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PCB |
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metals (lead, cadmium, mercury, chromium) |
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radioactivity |
Instruments of milk laboratory
Chelab high qualified technicians, with more than twenty years of experience, have at their disposal an area of over 100 square meters and all the instruments necessary to perform with precision and fastness the analysis required by the Customer:
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2 CRYOSCOPES “ADVANCED” |
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2 MILKOSCAN |
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1 BACTOSCAN |
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1 FOSSOMATIC |
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1 THERMOSTATIC STOVE for the detection of inhibitors |