| Milk | N.tests | Code | Range |
| Milk Urea Nitrogen (MUN) |
10 |
*300004 |
5 – 100 mg/dL |
| 100 |
*300000 |
| Ammonia |
10 |
*300054 |
1 – 80 ppM |
| 100 |
*300050 |
| Chloride |
10 |
*300100 |
50 – 400 mg/dL |
| 100 |
*300104 |
| L-Lactic Acid |
20 |
*300076 |
2 – 200 ppM |
| 100 |
*300075 |
| Hydrogen peroxide |
10 |
*300328 |
1,5 – 25 ppM |
| 100 |
*300325 |
Alkaline phosphatase (ALP)
"Cow's milk" |
10 |
*300228 |
0,1 - 5 U/L |
| 100 |
*300225 |
| ε-fructosil-lysine |
10 |
*300404 |
(10 - 1000) delta x 1000 |
| 100 |
*300400 |
| Peroxidase |
20 |
*300528 |
0,01 – 50 mEqO2/Kg |
| 100 |
*300525 |
| Glucose (HD milk) |
10 |
*300111 |
??? |
| 100 |
*300110 |
| Cheese | N.Tests | Code | Range |
| Chloride in aqueous solutions |
10 |
*300028 |
0,01-50 g/dL |
| 100 |
*300025 |
| Cloruri in cheese |
10 |
*300204 |
0,02 – 7 g% |
| 100 |
*300200 |
| Ammonia |
10 |
*300054 |
1 – 80 ppM |
| 100 |
*300050 |
| L-Lactic Acid in cheeese |
100 |
*300375 |
0,01-1,75 g% |
| Eggs | N.Tests | Code | Range |
| L-Lactic Acid in egg |
20 |
*300388 |
10 – 10.000 ppM |
| 100 |
*300385 |
| D-3-hydroxybutyric acid |
10 |
*300426 |
0,5-15 ppM (mg/Kg) |
| 100 |
*300420 |
| Cholesterol |
100 |
*300395 |
25 – 1450 mg/100g |
| Vegatable puree and Tomato | N.Tests | Code | Range |
| L-Lactic acid in Vegatable puree and Tomato |
20 |
*300251 |
5 – 2100 ppM |
| 100 |
*300250 |
| Chloride in sauces |
10 |
*300204 |
0,02 – 7 g% |
| 100 |
*300200 |
| Glucosio su pomodoro |
100 |
*300450 |
0,01 - 10 g/100 g glucosio |
| Fats and Oils | N.Tests | Code | Range |
| Free Fatty Acid (FFA) |
10 |
*300128 |
0,01 – 3,5% ac. Oleico |
| 100 |
*300125 |
| Peroxides Value |
20 |
*300159 |
0,01 – 50 mEqO2/Kg |
| 100 |
*300150 |
| Soaps |
10 |
*300179 |
5 – 1350 ppM |
| 100 |
*300175 |
|
Polyphenols-Antioxidant activity/Oil Stability Index
in olive oil
|
10 |
*300478 |
10 – 900 mg/Kg ac. gallico |
| 100 |
*300475 |
|
