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DAIRY LABORATORY

Milk and dairy products are among the most strictly controlled foodstuffs in most countries. From the producer through to the finished product, every step of the way is monitored, analysed and logged.The milk laboratory performs microbiological and chemical/physical analyses of milk to test the cleanliness, odour, taste, appearance, purity, fat content, protein content, lactose content, acidity, bacterial and cell count, inhibitors and freezing point.

In accordance with the milk quality ordinance, deliveries of milk from dairy farmers are analysed in terms of all the parameters relevant for payment and quality assurance. The fat and protein contents are the main parameters when determining the price.

C. Gerhardt develops and builds cost-effective systems for method-compliant analysis of the parameters fat content and protein content in milk and dairy products.

FURTHER INFORMATION FOR DAIRY LABORATORIES

CASE STUDY: KJELDAHL ANALYSIS ISO 8968-1 PROTEIN IN MILK english