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 Laboratory Testing and Scientific Research:
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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 8156:2005 - Dried milk and dried milk products -- Determination of insolubility index
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 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
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
