The dairy industry is the fastest growing industry in the food manufacturing industry. Since the reform and opening up, China's dairy industry has made fundamental changes in the scale of the industry, dairy production, technical equipment, quality and safety, etc., but due to the development of dairy industry The time is short, the development speed is too fast, and the foundation is weak. Especially due to reasons such as milk source management, quality control, and backward detection methods, quality and safety problems sometimes occur, causing damage to consumers' lives and property safety. The improvement of dairy products in detecting water products is a problem that should be paid attention to in today's society.
The most important factor affecting the taste of milk is the acid value of milk. The acid value also affects the shelf life of milk, so the determination of acid value is an important indicator for testing milk.
Dairy products: liquid milk (pasteurized milk, sterilized milk, prepared milk, fermented milk)
Milk powder: whole milk powder, skim milk powder, partially skimmed milk powder, milk powder, milk powder
Other dairy products: condensed milk, cream, cheese
Infant formula: infant milk powder, children's milk powder
Measuring principle and method
Reference: GB 5413.5-2010 National Food Safety Standard Determination of Lactose and Sucrose in Dairy Products
The dairy industry is the fastest growing industry in the food manufacturing industry. Since the reform and opening up, China's dairy industry has made fundamental changes in the scale of the industry, dairy production, technical equipment, quality and safety, etc., but due to the development of dairy industry The time is short, the development speed is too fast, and the foundation is weak. Especially due to reasons such as milk source management, quality control, and backward detection methods, quality and safety problems sometimes occur, causing damage to consumers' lives and property safety. The improvement of dairy products in detecting water products is a problem that should be paid attention to in today's society. The Biomarker Biotest Center can provide dairy product testing services. The specific items are as follows:
The quality of lactose, measured by sensory and chemical indicators, can be divided into primary and secondary products based on chemical indicators.
Used when measuring milk
PAL-BX/ACID 91
Milk sugar acid machine
(Milk
milk
)
→Lactic acid, used when measuring yogurt
PAL-BX/ACID 96
Yogurt sugar and acid machine
(Yogurt
Yogurt
)
→ Lactic acid, because the composition of milk and yogurt is very different.
ATAGO (
Ai Tuo
)
At the time of manufacture, two different products were developed because of the difference in milk and yogurt.
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