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University of Zagreb
Faculty of Agriculture
Department of Dairy Science
The Reference laboratory
for milk and dairy products

Svetošimunska 25
10000 Zagreb, HR

T. +385 (0)1 239 3942
F. +385 (0)1 239 3988
E. rlm@agr.hr

www.agr.hr
Analysis
Milk

Component Method
Milk fat  Butyrometric - Gerber (routine) *
Milk fat Gravimetric - Rose-Gottlieb (reference) *
Fatty acids (composition of milk fat) Gass chromatography*
Protein Kjeldahl *
Casein Kjeldahl *
Non-protein nitrogen Kjeldahl
Protein nitrogen Kjeldahl
Lactose / D-glucose UV enzymatic *
Fat - protein – lactose - total solids - solid non fat Infra-red spectrometric (routine) *
Freezing point cryoscopic (reference) *
Density Lactodensimeter * and pyknometer
Dry matter Gravimetric (reference) *
Somatic cell count Microscopic (reference) *
Somatic cell count Fluoro-opto-electronic (routine) *
Urea UV enzymatic
Urea Diference in pH (reference)*
Aflatoxin M1 ELISA *
pH Ionometric *
Total bacteria count (CFU) Colony count at 30°C/72 h *
Individual bacteria count (IBC) and colony forming units (CFU) Flow cytometry (routine) (Bactoscan FC) *
Phosphorus Spectrometric
Acidity Titratable acidity (Soxhlet-Henkel) *
Acidity Alcohol test *
Ash Furnace < 550°C
Antibiotics Microbial inhibition
Ca, Fe, K, Mg, Mn, Na, Zn (Multielemental analysis)  ICP-AAS
Calibration samples for IR (milk fat, protein, lactose, total solids, solids non fat) (cows, sheeps, goats, pateurised and sterilised milk)  
Calibration samples for IR (urea) (cows milk)  
Calibration samples for somatic cells (cows milk)  
Calibration samples for freezing point (cow, sheep and goat milk)  
Proficiency test for chemical composition of milk (cow (fresh, pasteurized and sterilized), sheep and goat milk)  
Proficiency tests for somatic cells (cow milk)  
Proficiency tests for total bacteria count (CFU) (colony count at 30°C/72 h)  
Proficiency tests for individual bacteria count (IBC Bactoscan)  

Cheese

Component Method
Dry matter Gravimetric (reference) *
Milk Fat Butyrometric - Van Gulick (routine) *
Milk Fat   Gravimetric Schmidt Ratzlaff-Bondzinsky (reference) *
Fatty acids (composition of milk fat) Gass chromatography*
Sodium chloride Titrimetric*
Protein total Kjeldahl*
Water soluble nitrogen Kjeldahl
Non-protein nitrogen and protein nitrogen Kjeldahl
Ash Furnace < 550°C
pH Ionometric *
Determination ripeness of cheese Electrophoretic
Phosphorus Spectrometric
Ca, Fe, K, Mg, Mn, Na, Zn (Multielemental  analysis) ICP-AAS
Adulteration of cheese Isoelectric focusing*
Proficency test for chemical composition of cheese  

Milk powder

Component Method
Dry matter (moisture) Gravimetric (reference) *
Milk Fat Röse-Gottlieb (reference)
Fatty acids (composition of milk fat) Gass chromatography*
Lactose   UV enzymatic
Protein Kjeldahl
Ash Furnace < 550°C
Acidity Titratable acidity (reference)
Ca, Fe, K, Mg, Mn, Na, Zn (Multielemental analysis) ICP-AAS

Butter

Component Method
Water Gravimetric (reference)
Solid non fat Gravimetric (reference)
Milk Fat Gravimetric (Rose Gottlieb) (reference)
Milk Fat Butyrometric (routine)
Fatty acids (composition of milk fat) Gass chromatography*
Sodium chloride Titrimetric acidity (reference)
Ash Furnace < 550°C
pH Ionometric *
Fe, K, Mg, Mn, Na, Zn (Multielemental analysis) ICP-AAS
Proficency test for chemical composition of butter  

Fermented products

Component Method
Dry matter Gravimetric (reference) *
Milk Fat Butyrometric (Gerber) (routine)
Milk Fat Gravimetric (Rose Gottlieb) (reference) *
Fatty acids (composition of milk fat) Gass chromatography*
Titratable acidity Titratable acidity *
Lactic acid Infra-red spectrometry (routine)
Ash Furnace < 550°C
pH Iononometric *
Ca, Fe, K, Mg, Mn, Na, Zn (Multielemental analysis) ICP-AAS
Protein   Kjeldahl *
Lactose Infra-red spectrometry (routine)
Phosphorus Spectrometric
Proficency test for chemical composition of yogurth  

Cream

Component Method
Dry matter Gravimetric (reference) *
Milk Fat Butyrometric (routine) *
Milk Fat Röse-Gottlieb (reference) *
Fatty acids (composition of milk fat) Gass chromatography*
Ash Furnace < 550°C
Protein Kjeldahl *
pH Ionometric *
Fe, K, Mg, Mn, Na, Zn (Multielemental analysis) ICP-AAS
Phosphorus Spectrometric
Proficency test for chemical composition of yogurth  

Note: Analyses marked with * are accredited according to international standard ISO / IEC 17025.