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.
