milk-testing-lactoseMilk

Determination of Lactose in milk

milk-testing-lactoseMilkCDR FoodLab® allows to make lactose test in milk at production line, without skilled staff help and in accordance to the reference method (Fehling): in 10 minutes and few steps you can obtain reliable and accurate results.

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FoodLab Touch easy, rapid and reliable analysis of milk and dairy products

Hydrogen peroxide is used as a sanitizing of milk handling equipment. The presence of hydrogen peroxide can contaminate the milk. The purpose of the test is to detect any traces inside the product. This test also allows to check the possible addition of hydrogen peroxide in raw milk, before pasteurization, to increase its shelf-life. Analyzers

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FoodLab Touch easy, rapid and reliable analysis of milk and dairy products

CDR’s innovative method enables to easily and quickly quantify lactoperoxidase in milk. The test can be carried out on microscopic samples as is and requires the use of a pre-filled reagent in disposable cuvettes. The persistence of lacto-peroxidase activity in pasteurized milk provides a good indication of the quality of a product, because only a

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FoodLab Touch easy, rapid and reliable analysis of milk and dairy products

The chloride test allows to identify any added salt water in the milk, a sophistication that the normal cryoscopic examination does not detect. This analysis allows to quantify the concentration of salt in products such as cheese, vegetable purees and sauces, and liquid of processing and storage of dairy products. Analyzers for determining Chloride in

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FoodLab Touch easy, rapid and reliable analysis of milk and dairy products

The ammonium ions react with a phenolic derivative and form a blue-green colored complex whose intensity, measured at 700 nm, is directly proportional to the concentration of ammonia in the sample. Analyzers for determining Ammonia in milk and dairy products     CDR FOODLAB® CDR FOODLAB® JUNIOR Analyses e-Fructosyl Lisine L-Lactic Acid Ammonia Chloride Alkaline phosphatase

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FoodLab Touch easy, rapid and reliable analysis of milk and dairy products

Lactic acid is produced by the fermentation of lactose mainly through microbial activity. Its concentration depends on the total bacterial count and can be a useful indicator of the good state of preservation. In addition, the heat treatment at high temperatures, such as UHT milk, reduces the microbial load but does not alter the concentration

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FoodLab Touch easy, rapid and reliable analysis of milk and dairy products

The alkaline phosphatase (ALP) is an enzyme normally present in raw milk and it is inactivated in conditions of heat treatment. The temperature of inactivation of ALP is slightly higher than that required for the destruction of pathogenic bacteria. So the ALP test in pasteurized milk is used to verify if the heating process of

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FoodLab Touch easy, rapid and reliable analysis of milk and dairy products

The analisys of e-fructosil-lisine is an innovative method studied in CDR’s research laboratories to assess the effects of milk thermal treatments or or the addition of powder milk or UHT to crude or pasteurized milk that can be determined by using indicators like furosine and lactulose. The laboratory of PARMALAT S.P.A. conduct a study realized

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FoodLab Touch easy, rapid and reliable analysis of milk and dairy products

The urea content in raw milk is related to the amount of protein in the animal feeding and allows you to define an adequate diet. This analysis also helps to identify any additions of urea in milk, introduced in order to increase, fraudulently, the protein content of milk. Features of Milk Urea Nitrogen (MUN) test

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peroxidevaluevsreference

With the analysis systems in CDR FoodLab® range, in just 4 minutes, without titration, using micro quantity of sample you can carry out the Peroxide Value test of edible Oils and fats like Olive oil, Nuts oil, Walnut oil, Peanut oil, Sunflower oil, castor oil, Palm oil and the other vegetable oils, butter, margarine, Fish oil, coocking oil,

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