milk

CDR FoodLab® method for the determination of Lactose content in lactose-free dairy products

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.

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Standard latte laboratory validation report: MUN analysis with FoodLab method

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.

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Central Laboratory of Parmalat

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).

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FoodLab Method for dairy products analysis: study and correlation with reference methods results

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

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