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Chemistry Analyses

Examples of Available Chemistry Analyses


Cheese Sample Analysis:
Fat, Moisture, pH and Salt content

 

Vitamin A&D Fortification Analysis: Milks/Cheese/Dairy by HPLC

 

Whey Testing (and other dairy): Fat (Mojonnier), Fat Dry Basis, Protein (Kjehldahl), Total Solids, Salt Wet Basis, Salt Dry Basis,  pH, Ash, Casein, Lactose.

 

Casein (Kjeldahl): Singles, duplicates or triplicates: Casein determination utilizing "SMEDP" 17th edition*.


Total Protein: (Kjeldahl) - Singles, duplicates, triplicates: Total (crude) protein is provided by Kjeldahl determination, which measures the total nitrogen content in a sample utilizing “SMEDP” 17th edition*.


True Protein: Singles or duplicates: Total nitrogen protein and non protein nitrogen equivalent in a dairy sample are determined using the Kjeldahl method, the True Protein analysis is completed utilizing the indirect method described in “SMEDP” 17th edition*.
Combination Protein, Casein, True Protein, Singles or duplicates: This is a series of tests. Indirect Kejldahl method of casein determination in a sample, utilizing “SMEDP” 17th edition”. Total nitrogen protein and non protein nitrogen equivalent in a dairy sample are determined using the Kjeldahl method, and the True Protein analysis is completed utilizing the indirect method described in “SMEDP” 17th edition*.


Fat (Mojonnier): Singles, duplicates or triplicates: Determination of Fat content in a dairy sample utilizing “SMEDP” 17th edition*.


Fat (Babcock - Cream, Cheese): Singles or duplicates: Fat determination test applicable to unhomogenized cream and cheese utilizing “SMEDP” 17th edition*.


Lactose:  Singles or duplicates: Determination of lactose content in a dairy sample by HPLC, sample utilizing “SMEDP” 17th edition*.“


Total Solids: Singles, duplicates or triplicates: utilizing “SMEDP” 17th edition


Ash Test: A test that virtually eliminates the presence of organic matter, leaving primarily minerals, utilizing Association of Analytical Chemists Method 945.46
Titratable Acidity: utilizing “SMEDP” 17th edition*.


Phosphatase Test (Charm): Determination if phosphatase enzyme has been deactivated by proper pasteurization processing. Charm phosphatase test is recognized as official (NCIMS) test for Grade A dairy products.* SMEDP = “Standard Methods for the Examination of Dairy Products


Note: Multiple Other Chemistries Available - Please Call

 

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