From dairy production to the final product, many steps need to be controlled and monitored to obtain safe and high quality products.

R-Biopharm test kits can be applied throughout the whole dairy production chain: from raw materials to intermediates to final products, from the inspection of incoming goods to hygiene monitoring and finally to product analysis for correct labeling. Our large portfolio of different test formats can be used to analyze milk and milk powder, cheese, yoghurt and many other dairy products.

Hygiene monitoring

Dairy products contain a variety of microorganisms. In many cases, bacteria are desired or even required, e.g. for the production of cheese. However, some microorganisms such as Salmonella, Listeria, E. coli, Staphylococcus aureus or Bacillus cereus are pathogenic and may cause foodborne diseases. Moreover, it is important to monitor typical spoilage organisms to reduce losses during production and to ensure the product’s stability until the declared shelf life.

Read more about microorganisms

Mycotoxins

When lactating animals are being fed with aflatoxin-contaminated feed, potentially toxic aflatoxin M1 is secreted with the milk. Since aflatoxin M1 is relatively stable towards heat treatment and milk processing, it is recommended to check the raw milk as well as the final product.

Read more about mycotoxins

Antibiotics

Apart from the potential health risk for consumers, antibiotic drug residues bear an economic risk since they can inhibit biotechnological production processes that involve microorganisms. Commission Regulation (EU) No 37/2010 sets allowable levels of antibiotics in foodstuff of animal origin, e.g. for milk 4 ppb Penicillin, 100 ppb Tetracyline and a zero-tolerance for Chloramphenicol.

Read more about antibiotics

Food adulteration

Milk belongs to the most common adulterated foods. In order to identify adulterated milk products that were tampered with for economic reasons, you can use our sensitive test kits.

Read more about food adulteration

Allergens

There are millions of people who must be cautious about consuming milk and dairy products due to lactose intolerance. In most countries it is mandatory to label ingredients which can cause allergies or intolerances. However, unintended contamination is very common. That is why manufacturers should test their products to ensure correct labeling and to avoid product recalls.

Read more about allergens

Sugars, acids and other constituents

Enzymatic analysis is a valuable tool for identifying many substances present in milk and cheese products, such as lactose, lactic acid, glutamic acid, ammonia, nitrate or ethanol. Many enzymatic methods have been approved or validated by international organizations such as AOAC (e.g. official method 984.15, lactose in milk), International Dairy Federation (e.g. IDF 34C, citric acid in cheese and milk) and ISO (e.g. ISO 11285, lactulose in milk).

Read more about constituents

Vitamins

Dairy products are often enriched with vitamins to ensure a sufficient supply of the population. Manufacturers need to make sure that the added and natural vitamin contents matches with the label on the package until the declared shelf life.

Read more about vitamins

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