We conduct analyses and tests on milk and dairy products (i.e., cheese, yogurt, whey) with a final aim to control their microbiological and chemical content, nutritional support labeling, optimization, and certification of products.
Routine analyses include:
- Microbiological parameters as appropriate (Total viable count at 22 and 37οC, E.coli, Total Coliforms, Lactobacillus spp., Clostridium perfrigens, Pseudomonas aeruginosa, Enterobacteriaceae, Staphylococcus aureus, Salmonella, Listeria monocytogenes, Yeasts, and Moulds, Bacillus cereus, etc.)
- Proteins, lactose, fats, according to the Gerber method
- Fats-free solids residue
- Water content
- Carbohydrates
- Ash
- Specific weight, pH
- Vitamins (i.e. Α, D1, D2, D3, E, Β1, Β2,B3, B5, Β6, B7, B9, B12)
- Heavy metals (e., Cu, Fe, Pb, Cd, As, etc.)
- Toxins (aflatoxins Β1, Β2, G1, G2 and ochratoxin Α)
- Antibiotics
- Pesticide residues
- Additional assays upon request
