MILK AND DAIRY PRODUCTS

A glass of milk, cheese, and eggs, representing milk and dairy products.

CVR Labs enjoys a leading position in the market of Milk and Dairy products testing. We are masters of thoroughly applying the newest technology and most advanced analytical procedures in dairy product analysis. These ensure the safety and quality and that the legal requirements of these items to met. Then we will deal with dairy product Analysis from all angles, pointing out its essential significance and providing a full table of the numerous tests CVR Labs has carried out.

What is Milk and Dairy Products Testing?

It is a specialized branch. They both measure different kinds of dairy products (like butter and yoghurt, cheese or milk), with quantitative as well as qualitative tests used to determine the characteristics of those items. It includes a very scientific analysis of these objects, using modern methods for determining their composition and microbial Microbiological as well as physicochemical characteristics.

Why Do We Need Milk and Dairy Products Testing?

Quality Assurance:

In milk and dairy product Analysis, this is the most essential condition in maintaining its sense appeals and both internal structure as well as chemical composition.

Safety Assurance:

Checking for contaminating substances, pathogens or pesticides which may affect human health and product quality.

Regulatory Conformity:

This ensures that the rigorous regulatory requirements governing milk and dairy products are observed, prevents legal hassles and wins customer’s trust.

Stability Assessment:

A product’s physical and chemical stability helps to determine its shelf-life.

Process Improvement:

Finds areas for process improvement to better the product quality and manufacturing efficiency.

Common Analytical Tests for Milk and Dairy Products:

TEST NAME PARAMETERS MEASURED PURPOSE
LIPID PROFILING
Fats, Fatty Acids
Check the type and number of fats for quality and nutritional labelling.
PROTEIN ELECTROPHORESIS
Protein Fractions
Analyse the protein composition required for cheese and yoghurt production.
MICROBIAL ENUMERATION
Microorganisms, Pathogens
Detect and quantify harmful bacteria and pathogens that can lead to spoilage or illness.
ACCELERATED SHELF LIFE STUDIES
Shelf life under different conditions.
Estimate product shelf life and design expiration date labels.
SENSORY PROFILING
Sensory Attributes (Taste, Texture, Aroma)
Target products to meet sensory quality standards while satisfying consumer tastes.
Compositional Analysis
Elemental Composition, Minerals, Additives
Analyze chemical composition for regulatory compliance and product quality.
ALLERGENICITY ASSESSMENT
Allergenic Constituents
Identifying potential allergens, complying with labelling regulations and consumer safety.
PESTICIDE RESIDUE ANALYSIS
Pesticide Residues
Identify and quantify pesticide residues, ensuring product safety.
ANTIBIOTIC RESIDUE TESTING
Antibiotic Residues
Confirm the absence of antibiotic residues that may affect product quality and safety.

Milk and Dairy Products Testing Parameters:

Total ash Density Added natural colours Added Starch Added synthetic colours
Added Urea
Ammonium sulfate
Ash insoluble in dilute Hydrochloric acid
Baudouin Test
Benzoic Acid
BHA
BHT
Boric Acid & Borates
Butyro-refractometer Reading at 40°C
Calcium (as Ca)
Calories/Energy
Cane Sugar
Carbonates
Casein in protein
Cellulose
Common salt
Crude fibre (on dry basis)
Curd Content in butter
Detergents containing Alkylbenzene Sulfonic acids
Extraneous matter and Dirt
Fat
Flavours
Foreign fat
Formalin
Free acid, ml of 0.1 N sodium hydroxide per g
Free Fatty Acid as Oleic Acid
Gelatin
Glucose
Hydrogen Peroxide
Hypochlorites and Chloramines
Lactose
Lactose content
Melting point (slip point)
Milk fat
Milk fat (dry matter basis)
Milk Fat / Total fat
Milk protein (N X 6.38) in milk solids-not-fat
Milk protein in milk solids- not fat
Milk Protein(N X 6.38)
Milk protein(NX6.38), dry matter basis
Milk solids
Milk Solids-not-Fat
Moisture
Neutralizers
Content
Nitrates
Odour
pH (in 10% solution)
Phosphates (as P)
Physical Examination
Polenske Value
Protein
Quarternary Ammonium Compounds
Reichert Meissl Value
Saccharin
Salicylic Acid
Skimmed milk powder
Sodium Chloride
Sorbic acid
Sugar as Sucrose
Sulphated ash
Taste
TBHQ
Titrable acidity
Titrable acidity (as lactic acid)
Titrable acidity,(ml 0.1 NaOH for 10 g - solids-not-fat)
Titratable acidity (as lactic acid)
Total ash (on dry basis)
Total ash (on moisture and fat free basis)
Total ash including P2O5
Total Carbohydrates
Total milk protein / Total protein
Total solids
Total solids (milk solids and added salts)
Turbidity Test
Weight, gram/litre
Penconazole
Aldrin
Arsenic as As
Azoxystrobin
BHC-alpha (benzene hexachloride)
BHC-beta
BHC-delta
BHC-gamma (Lindane, gamma HCH)
Bitertanol
Buprofezin
Cadmium as Cd
Chlorantraniliprole
Chlordane-cis
Chlordane-trans
Chlorpyriphos
Clothianidin
Copper as Cu
Cypermethrin I
Cypermethrin II
Cypermethrin III
Cypermethrin IV
DDT-o,p'
DDT-p,p'
Dichlorvos
Dieldrin
Difenconazole
Edifenphos
Endosulfan I (alpha isomer)
Endosulfan II (beta isomer)
Endosulfan sulfate
Endrin
Ethion
Fenpropathri
Fenvalerate I
Flubendiamide
Flusilazol
Imidacloprid
Indoxacarb
Lead as Pb
Mercury as Hg
metolachlor
Phenthoate
Phorate
Propiconazole
Pyroclostrobin
Tebuconazole
Thiacloprid
Thiophanate-methyl
Tin as Sn
Triadimefon
Zinc as Zn
Content

At CVR Labs, using modern analytical testing techniques and advanced technology we conduct the tests as precisely as possible. Milk and Dairy Products Testing is an integrated step in the whole chain of quality control, safety assurance and compliance for dairy products. CVR Labs, with its technical experience and modern analytical equipment, is your trusty partner in quality control. Together we make dairy products perfect. Contact us today for more details regarding our services.

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