MILK AND DAIRY PRODUCTS
Chemical analysis
BENZOIC AND SORBIC ACID (RAG.) |
ACIDITY (MILK) |
TOTAL ACIDITY |
CITRIC ACID (ENZYMATIC ANALYSIS) |
D-LACTIC ACID (ENZYMATIC ANALYSIS) |
L-LACTIC ACID (ENZYMATIC ANALYSIS) |
FORMIC ALDEHYDE (COLOR.) |
STARCH RESEARCH (QUAL.) |
STARCH (ENZYMATIC METHOD) |
AMMONIA (ENZYMATIC METHOD) |
WATER ACTIVITY |
DETERMINATION OF PEROXIDASE ACTIVITY |
NON-CASEIN NITROGEN |
NON-PROTEIC NITROGEN |
SOLUBLE NITROGEN AT pH 4,6 |
TOTAL KJELDAHL NITROGEN |
BHA –BUTYLATED HYDROXYANISOLE |
BHT- BUTYILHIDROXYTOLUENE |
ORGANOLEPTIC CHARACTERISTICS |
CASEIN (VOL.)- only on milk |
ASH |
CHLORIDES (HYDROLYSIS AND POTENTIOMETRY) |
CHLORIDES (DIRECT POTENTIOMETRY)- analysis only on milk |
CHOLESTEROL |
SUGAR COMPOSITION |
CELL COUNT – analysis only on milk |
NET CONTENT |
DRAIINED CONTENT |
DENSITY |
HEXAMINE- only on cheese |
DIETETIC FIBER (STD) |
TOTAL PHOSPHATASE (QUANT.) |
FUROSINE |
IDENTIFICATION TYPOLOGY OF MILK (BOVINE, OVINE, CAPRINE, BUFFALO) (PCR) |
PERCENTAGE OF MILK WHEY IN HPLC AND IN ELECTROPHORESIS |
FATS (GERBER) |
FATS (ACID HYDR.) |
FATS (ALKALINE HYDR.) |
LACTOSE( ENZYMATIC ANALYSIS) |
LACTULOSE |
LYSOZYME |
NITRITES (FIASTAR) |
NITRATES (FIASTAR) |
PEROXIDASE- only on milk |
Ph |
PYRAMYCIN – only on cheese |
PROTEINS (DUMAS) |
PROTEINS (KJELDHAL) |
CRYOSCOPIC POINT (MILK) |
QUALITATIVE DETECTION OF TRANSGENIC DNA |
PERCENTAGE OF TRANSGENIC DNA ON SPECIES-SPECIFIC DNA |
ALCOHOL ASSAY- analysis only on milk |
SEDIMENT- analysis only on milk |
SERUM PROTEINS –analysis only on milk |
HUMIDITY |
UREA (ENZYMATIC) |
STANDARD RAW MILK (IR) |
FATS (IR) |
PROTEINS (IR) |
LACTOSE (IR) |
NON FAT SOLIDS (IR) |
ANTIMICROBIAL SUBSTANCES SCREENING TEST(B.STEROTHERMOPHILUS) |
CRYOSCOPIC POINT (MILK) |
CELL COUNT |
PH |
Standard raw milk + Total microbial count
STANDARD RAW MILK (IR) |
CRYOSCOPIC POINT (MILK) |
PH |
NON FAT SOLIDS (IR) |
PROTEINS (IR) |
FATS (IR) |
LACTOSE (IR) |
ANTIMICROBIAL SUBSTANCES SCREENING TEST (B.STEROTHERMOPHILUS) |
CELL COUNT |
TOTAL MICROBIAL COUNT |
Standard pasteurized milk (IR)
FATS(IR) |
PROTEINS (IR) |
LACTOSE (IR) |
NON FAT SOLIDS (IR) |
INHIBITING AGENTS (DELVOTEST) |
CRYOSCOPIC POINT |
PH |
Analysis on pasteurized milk by Reg. 2073
ANALYSIS ON FRESH PASTEURIZED MILK |
FATS(IR) |
PROTEINS (IR) |
NON FAT SOLIDS (IR) |
INHIBITING AGENTS (DELVOTEST) |
CRYOSCOPIC POINT |
TOTAL MICROBIAL COUNT AT 30°C (UFC) |
TOTAL ENTEROBACTERIA |
Analysis on high quality pasteurized milk by Reg. 2073
ANALYSIS ON HIGH QUALITY FRESH PASTEURIZED MILK |
FATS (IR) |
PROTEINS (IR) |
NON FAT SOLIDS (IR) |
INHIBITING AGENTS (DELVOTEST) |
CRYOSCOPIC POINT |
DETERMINATION OF PEROXIDASE ACTIVITY |
SERUM PROTEINS |
TOTAL MICROBIAL COUNT AT 30°C (UFC) |
TOTAL ENTEROBACTERIA |
2073/2005
TOTAL STAPHYLOCOCCUS COUNT (QUANT.)(UFC) |
SALMONELLA (QUAL.)(STD) |
LISTERIA MONOCYTOGENES (QUAL.) |
Cheese made by pasteurized milk – Analysis on 5 sample units
- Reg. EC 2073/2005
TOTAL STAPHYLOCOCCUS COUNT (QUANT.)(UFC) |
ESCHERICHIA COLI (UFC) |
LISTERIA MONOCYTOGENES (QUAL.) |
Cheese made by thermal milk – Analysis on 5 sample units
by Reg. EC 2073/2005
TOTAL STAPHYLOCOCCUS COUNT (QUANT.) |
ESCHERICHIA COLI (UFC) |
SALMONELLA (QUAL.)(STD) |
LISTERIA MONOCYTOGENES (QUAL.) |
Analysis on rennet
ENZYMATIC COMPOSITION IN CHEESE RENNET |
CHYMOSIN |
PEPSIN |
Proximate analysis of butter
HUMIDITY |
NON FAT SOLIDS (POND.) |
FATS (CALCULATION) |
TOTAL ACIDITY |
PEROXIDE NUMBER (COLOR.) |
ACIDIC COMPOSITION (STD) |
ACIDIC COMPOSITION (CIS/TRANS) |
RATIO OF FATTY ACIDS |
TRIGLYCERIDE COMPOSITION |
S-LIMITS FOR MILK FATS |
STEROLIC COMPOSITION |
Standard proximate analysis
HUMIDITY |
PROTEINS |
FATS |
ASH |
CARBOHYDRATES (CALCULATION) |
ENERGETIC VALUE (CALCULATION) |
Proximate analysis with fiber
HUMIDITY |
PROTEINS |
FATS |
DIETETIC FIBER |
ASH |
CARBOHYDRATES (CALCULATION) |
ENERGETIC VALUE (CALCULATION) |
Extended proximate analysis
CENTESIMAL ANALYSIS WITH FIBER |
HUMIDITY |
PROTEINS |
ASH |
DIETETIC FIBER |
ASH |
CARBOHYDRATES (CALCULATION) |
ENERGETIC VALUE (CALCULATION) |
ACIDIC COMPOSITION (STD) |
SUGARS COMPOSITION |
SODIUM (ICP) |
Proximate analysis America
CENTESIMAL ANALYSIS WITH FIBER |
HUMIDITY |
PROTEINS |
FATS |
DIETETIC FIBER |
ASH |
CARBOHYDRATES (CALCULATION) |
ENERGETIC VALUE (CALCULATION) |
SUGARS COMPOSITION |
VITAMIN C (HPLC) |
VITAMIN A AND PROVITAMINS A (RAG.) |
CHOLESTEROL |
CALCIUM (ICP) |
IRON (ICP) |
SODIUM (ICP) |
ACIDIC COMPOSITION (CIS/TRANS) |
Draft of nutritional panels
Emulsifying agents – phosphate based
PROTEINS (DUMAS) |
PERTINENT PHOSPHORUS (CALC.) |
PHOSPHORUS (ICP) |
PHOSPHATE EMULSIFYING AGENTS (CALC.) |
Emulsifying agents – citrate based
LACTOSE (ENZYMATIC ANALYSIS) |
CITRIC ACID (ENZYMATIC ANALYSIS) |
EMULSIFYING AGENTS - CITRATE BASED |
Micro elements and heavy metals
ALLUMINIUM |
ARSENIC |
BISMUTH |
CADMIUM |
CALCIUM |
COBALT |
CHROMIUM |
IRON |
PHOSPHORUS |
MAGNESIUM |
MANGANESE |
MERCURY |
MOLYBDENUM |
NICKEL |
LEAD |
POTASSIUM |
COPPER |
SELENIUM |
SODIUM |
ZINC |
Analysis on lipid fraction (for milk and dairy products with the exception of butter)
RANCIDITY TEST (KREISS) |
TOTAL ACIDITY |
PEROXIDE NUMBER (COLOR.) |
ACIDIC COMPOSITION (STD) |
ACIDIC COMPOSITION (CIS/TRANS) |
RATIO OF FATTY ACIDS |
TRIGLYCERIDE COMPOSITION |
S-LIMITS FOR MILK FATS /ON LIPID FRACTION |
STEROLIC COMPOSITION (RAG.) / ON LIPID FRACTION |
Acid composition (omega)
Vitamins
PROVITAMINS A |
VITAMIN A |
VITAMIN A AND PROVITAMIN A |
VITAMIN B1 |
VITAMIN B2 |
VITAMIN B6 |
VITAMIN B12 |
VITAMIN C |
VITAMIN D2 |
VITAMIN D3 |
VITAMIN E |
VITAMIN H |
VITAMIN K1 |
VITAMIN K3 |
VITAMIN PP |
FOLIC ACID |
PANTOTHENIC ACID |
Dyes
Detection of allergens
TOTAL SULPHUR DIOXIDE |
LACTOSE |
SOYA |
PEANUT |
BETA - LACTOGLOBULIN |
CASEIN |
SHELLFISH |
GLUTEN |
ALMOND |
HAZELNUT |
EGG |
LUPIN |
PISTACHIO |
PEANUT |
SHELLFISH |
GLUTEN |
ALMOND |
MOLLUSC |
HAZELNUT |
WALNUT |
FISH |
CELERY |
MUSTARD |
SESAME |
SOYA |
The analysis for detection of contaminants, residual molecules, the analysis of hygienic or product characterization suggested are not exhaustive. They are a simplification of analytical activities of Chelab laboratory. The analytical models are adjusted case by case in order to achieve the best possible objective, and depend both by the customer’s needs and by the expected requisites.
FOR TECHNICAL AND COMMERCIAL INFORMATION - 