MILK

MILK AND MILK PRODUCTS

ORGANOLEPTIC TEST

PHYSICO-CHEMICAL AND BIOCHEMICAL TESTS

Determination of freezing point Thermistor Cryoscope

Detection and confirmation of inhibitory substances

Determination of acidity, titrimetric method

Total solids in milk (Drying at 102оC)

Determination of fat content (Routine method) (Gerber’s method)

Determination of nitrogen content: Kjeldahl principle and calculation of the content of raw proteins

Quantitative determination of bacteriological quality

Determination of milk fat, protein and lactose content

Enumeration of somatic cells

Energy value

Mass-net

Liquid, solid ingredients and melted fat

active acidity (pH)

Titrable (total) acidity by Kethofer and Törner

Water content / dry matter - grammatically

Sugar content (lactose)

Carbohydrate content

Raw cellulose (fiber) content

Content of ash

Content of the cook.salt (sodium chloride)

Content of residual sodium hydroxide

Content of residual chlorine

Determination of epichydrin aldehyde by Chrys response

Content of aflatoxin M1

Density

Content of foreign impurities - formaldehyde

Content of foreign impurities - hydrogen peroxide

Content of foreign impurities -potassium dichromate

Content of foreign impurities - niche

Content of foreign impurities - sodium bicarbonate

Proof of pasteurization (phosphatase activity)

Content of urea

Content of raw material without grease

Dry non-fat residue

Degree of maturity (soluble: total protein)

Casein content

Presence of vegetable fat in milk fat by reaction of Belie

The presence of niche- a quality reaction

Determination of Peroxide Number

Content of benzoic acid (benzoate)

Content of Sodium sorbic acid content (sorbate)

Aluminum content

Content of antimony

Arsenic content

Содржина на железо

Content for mercury

Content of iodine

Containment of cadmium

Content on tin

Potassium Content

Calcium content

Content of magnesium

Content of copper

Content of molybdenum

Sodium content

Nickel Content

Nitrate content

Content of nitrite

Content of lead

Selenium content

Phosphate content (phosphorus)

Chromium content

Content of zinc

Content of saturated fatty acids

Content of unsaturated fatty acids

Content of trans isomers of fatty acids

Contents of Chlororganic Phosphorus Nitrogen and Sulfur-Containing Pesticides

Vitamin content: A (retinol)

A (beta-carotene)

B1 (thiamine)

B2 (riboflavin)

B3 (niacin)

B5 (pantothenic acid)

B6 (pyridoxine)

B7 (biotin / vitamin H)

B9 (folic acid)

C (ascorbic acid)

D (D2 ergocalciferol)

D (D3 cholecalciferol)

E (tocopherols)

K (phytomenadione)

Residues of pharmacological substances: sulphonamides; Tertacyclines; Quinolones; Macrolides; Lincosamides; Amphiphenols; Aminoglycosides; Beta-lactams; Polypeptide antibiotics

Sweeteners content

Acesulfame

saccharin

Aspartame

Cyclamate

Sucralose

Neohesperidine

Content of colors: yellow, red and blue

MICROBIOLOGICAL TEST

Horizontal method for enumeration of Clostridium perfringens - Colony counting technique

Horizontal method for the detection of pathogenic Yersinia enerocolitica Cronobacter (enterobacter) sakazakii

Bifidobacterium Spp. Vibrio parahemoliticius and Vibrio cholere

Water activity

Yeast

Escherichia spp.

Enterobacteriaceae, incl. Protus, Clesbisella, Citrobacteria

Enterococcus faecalis

Campylobacter spp.

Clostridium sulphite-reducing

Coagulase-positive staphylococci

Coliforms

Lactobacillus spp.

Lactobacillus acidophilus

Lactobacillus delbrugens subsp.

Leukoston

Listeria monocytogenes

Mesophilic lactic acid bacteria

Molded

Psychotropic micro-organisms

Salmonella Spp.

Streptococcus, Streptococcus thermophilus

Shigella spp.

Micro-organisms of contamination

DNA TESTS

Detection of foreign DNA

  • Determination of Staphylococcal enterotoxin
  • Shiga-toxin forming E. coli-O157, O111, O26, O103 and O145

Detection of allergens

Determination of genetically modified organisms - 35S

Determination of genetically modified organisms - FMV

Determination of genetically modified organisms – NOS