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Milk Testing Product Applications In Germany
4 applications found
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In order to maintain high quality of milk products, it is necessary to monitor process quality as rapidly as possible, so that a relevant technological process could be promptly corrected. The most important quality factors of milk products are fat, protein, moisture (total solids), SNF, sugar, salt, lactose and titrated acidity. Commonly, it takes a few hours to make such type of analyses by traditional methods. The use of an InfraLUM® NIR analyzers reduces the analysis time to a couple of ...
ByLumex Instruments based in Mission, BRITISH COLUMBIA (CANADA)
Dried milk was dissolved into an aqueous solution for analysis via flame photometry. The test solutions and reference solutions are measured directly following dilution with deionised distilled ...
ByBWB Technologies Ltd. based in Newbury, UNITED KINGDOM
Methodology: All living cells contain ATP and when the cell dies ATP is degraded by intracellular enzymes to ADP and finally AMP. The intracellular ATP concentration is similar in different cell types. This means that bacterial cells contain 1-2 attomoles per cell while animal and plant cells contain 100 to 10 000 times as much ATP. Extracellular ATP may be degraded by adding ATP consuming enzymes or by physical separation. Determination of intracellular ATP can then be used to estimate biomass. If the amount of ...
ByBioThema AB based in Handen, SWEDEN
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One of the tests for authenticity of milk and dairy foods is the qualitative and quantitative composition of whey proteins and their ratio. Caseins dominate in cow’s milk before its processing (about 80% of total protein), whereas caseins are almost absent in the whey composition whose main components are the following: β-lactoglobulins α-lactalbumin bovine serum albumin immunoglobulins lactoferrin and other minor proteins. ...
ByLumex Instruments based in Mission, BRITISH COLUMBIA (CANADA)