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  1. Industries
  2. Milk and Dairy Services

Milk and Dairy Laboratory Services

Milk

Milk is tested for safety and quality control.  Because it is a highly nutritive liquid if conditions are not kept in the optimal range bacteria and pathogens are eager to develop.  In addition, for milk to have certain certified labels it must be approved by proper testing methods.  Testing keeps manufacturers, distributors, and consumers safe.

The testing of milk can happen at various stages from farm to market and involves analyzing chemical composition and purity as well as levels of micro-organisms.   Samples are taken to a lab and analyzed for specific properties and qualities.


Milk and Dairy Testing and Research Services

Contract Laboratory can help you with all your Milk and Dairy testing, analysis, scientific research and development, inspection, certification, engineering, failure investigation, and product development needs including:

  • Organoleptic Testing
  • Clot on Boiling Testing
  • Alcohol Testing
  • Alcohol-Alizarin Testing
  • Acidity Testing
  • Resazurin Testing
  • Gerber Butterfat Testing
  • Lactometer Testing
  • Freezing Point Testing
  • Inhibitor Testing
  • Lactose Testing
  • Nutritional Testing
  • Microbiology Testing
  • Milkfat Percentage Testing
  • Hormones Testing
  • Drug Residues Testing
  • Contamination Testing
  • Lactobacillus acidophilus Testing
  • Whey Testing
  • Proteins Testing
  • Carbohydrates Testing
  • Sugars Testing
  • Vitamins Testing
  • Minerals Testing
  • Food Colorings Testing
  • Salt Content Testing
  • Testing

Type of Milk and Dairy Products

Contract Laboratory can assist your company, academic institution, government agency or organization in outsourcing contract laboratories to perform testing, analysis, and product development for many Milk and Dairy finished products, processes, systems, in-process materials, raw materials and components such as:

  • Pasteurized Milk
  • Evaporated Milk
  • Fermented Milk
  • Powdered Milk
  • Yogurt
  • Kefir
  • Butters
  • Cream
  • Half and Half
  • Ice Cream
  • Ice Milk
  • Milk Curds
  • Buttermilk
  • Casein
  • Hard Cheeses
  • Soft Cheeses
  • Processed Cheeses
  • Sour Cream
  • Cottage Cheese
  • Clotted Cream
  • Condensed Milk
  • Cream Cheese
  • Custards
  • Gelatos
  • Milkshakes
  • Milk Skin
  • Ghee
  • Infant Formula
  • Goat's Milk
  • Cow's Milk
  • Non-Dairy Milks
  • Nut Milks
  • Almond Milk
  • Soy Milk
  • Whey Protein
  • Whipped Cream


Milk and Dairy Test Methods and Standards

Contract Laboratory can help with testing, analysis, assays, evaluations, examinations, inspections and certifications to different Milk and Dairy test methods, standards, procedures or specifications.

  • AOAC 940.36 - Culture Media for Eggs and Egg Products Microbiological
  • AOAC 940.37 - Techniques for Eggs and Egg Products Microbiological Methods
  • AOAC 941.08 - Total Solids in Ice Cream and Frozen Desserts
  • ISO 6091 - Dried milk - Determination of titratable acidity (Reference method)
  • ISO 11869 - Fermented milks - Determination of titratable acidity - Potentiometric method
  • ISO 15884 - Milk fat - Preparation of fatty acid methyl esters
  • ISO 6092 - Dried milk -- Determination of titratable acidity (Routine method)
  • ISO 18330 - Milk and milk products -- Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues
  • ISO 8156:2005 - Dried milk and dried milk products -- Determination of insolubility index
  • ISO 10560 - Microbiological examination for dairy purposes. Methods for detection and/or enumeration of specific groups of microorganisms. Detection of Listeria monocytogenes
  • ISO 16958 - Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method
  • ISO 6887-5 - Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 5: Specific rules for the preparation of milk and milk products
  • EN 23970 - Milk, milk products and infant formulae - Determination of melamine and cyanuric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS)
  • ISO 8156 - DRIED MILK AND DRIED MILK PRODUCTS - DETERMINATION OF INSOLUBILITY INDEX
  • ISO 14673 - MILK AND MILK PRODUCTS - DETERMINATION OF NITRATE AND NITRITE CONTENTS - PART 2: METHOD USING SEGMENTED FLOW ANALYSIS (ROUTINE METHOD)
  • ISO 20128 - MILK PRODUCTS - ENUMERATION OF PRESUMPTIVE LACTOBACILLUS ACIDOPHILUS ON A SELECTIVE MEDIUM - COLONY-COUNT TECHNIQUE AT 37 DEGREES C
  • ISO 29981 - MILK PRODUCTS - ENUMERATION OF PRESUMPTIVE BIFIDOBACTERIA - COLONY COUNT TECHNIQUE AT 37 DEGREES C
  • ISO 22184 - MILK AND MILK PRODUCTS - DETERMINATION OF THE SUGAR CONTENTS - HIGH PERFORMANCE ANION EXCHANGE CHROMATOGRAPHY WITH PULSED AMPEROMETRIC DETECTION METHOD (HPAEC-PAD)
  • ISO 8968 - MILK AND MILK PRODUCTS - DETERMINATION OF NITROGEN CONTENT - PART 1: KJELDAHL PRINCIPLE AND CRUDE PROTEIN CALCULATION
  • ISO 6887 - MICROBIOLOGY OF THE FOOD CHAIN - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 5: SPECIFIC RULES FOR THE PREPARATION OF MILK AND MILK PRODUCTS
Pasteurized Milk Nutritional Analysis

Caption: Pasteurized Milk Nutritional Analysis


Need Milk and Dairy Testing or Scientific Research Services?


We can help with all your Milk and Dairy lab testing and scientific research needs! Call 1-855-377-6821 or

Submit Milk and Dairy Laboratory Requests

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