<img src="https://www.cdrfoodlab.com/wp-content/uploads/Latte_Target-W.jpg" alt="CDR FoodLab® is the fast, simple and reliable analysis system for milk and dairy products” />

The ACTALIA reference laboratory of Poligny (France), specialised in food analysis, has performed an evaluation study of the CDR FoodLab® system on important parameters of quality control in the dairy sector such as: ammonia on serum, urea on milk and lactose on lactose-free milk. The CDR FoodLab® methods were compared to the reference methods, obtaining excellent correlation coefficients.

In this work a new improvement for lactose determination is assessed in terms of reproducibility, accuracy and recovery. New method and traditional enzymatic method are also taken into comparisonon adding determined aliquotes of lactose in reallactose-free matrices. The new method, that is in CDR FoodLab®, appears to be much quicker and with a friendly use for everyone if it is compared to the tradional enzymatic kit.

The presence of lactic acid or lactate in milk is due to the fermentation of lactose caused mainly by lactic bacteria. Generally speaking, just-milked milk does not contain lactic acid, but this increases after a while and its concentration is closely correlated to the total bacterial charge.

From July through October 2001, Standard Latte Laboratory, which is part of the Associazione Italiana Allevatori (Italian Breeders Association) ran 2,500 tests in order to check FoodLab method in determining the amount of urea in the milk of cows, buffalos and sheeps. This test validates the analysis method of all the analysis systems of the FoodLab Line, the FoodLab method, comprising the new versions of the systems: CDR BeerLab® and Junior, WineLab Touch, FoodLab Touch and FoodLab Touch for fats and oils.

The central research and development laboratory of PARMALAT S.p.A carried out a study entitled “Assessment of a fast method for milk thermal processes: e-fructosyl-lysine” aimed at determining whether the innovative FoodLab method for the control of dairy products could be used as a preliminary screening test to distinguish different types of thermal processes (pasteurization, direct and indirect UHT).

FoodLab was used during the study entitled “Comparison between analytical methods for the determination of the amount of ammonia, Peroxide Value (PV), chlorides and lactic acid aimed at calculating the shelf-life of ricotta cheese” conducted by Toppino P.M., Campagnol L., Cori E., Riva M. from Istituto Sperimentale Lattiero-Caseario (Dairy Products Experimental Institute), Lodi DISTAM, Milano

Request a Free Quote Now!
With the CDR system, you can perform your tests in total autonomy

Neither skilled staff nor a dedicated external laboratory is needed to use our systems. CDR FoodLab® optimizes traditional testing methods, making them faster and easier, while guaranteeing accuracy standards in line with the reference methods.

Analytical kit

CDR FoodLab® Analysis Systems use disposable pre-vialed reagents specifically developed by the research laboratories of CDR. The use of pre-vialed reagents and the analytical procedures allow:

  • a sample preparation that is quick and easy, when needed at all;
  • making analytical procedures extremely fast and easy;
  • removing all needs for complex calibration procedures.

Reagents come in aluminum packages containing 10 test tubes each to perform 10 tests (or packages for 100 tests containing 10 single packages of 10 test tubes each).

Just a few steps and results are yielded right away

Just a few steps will suffice to carry out your analysis in a rapid way in total autonomy. The system is composed of both the analyzer based on photometric technology and a kit of low toxicity, pre-vialed reagents, developed by CDR.

CDR FoodLab® is cost-effective because it does not require the use of expensive equipment and does not entail maintenance, assistance or calibration costs.
Find out how it works