MILK AND MILK PRODUCTS

Microbiological Analyses

• Enterobacteriaceae
• Coliform Bacteria
• Escherichiacoli
• Mold / Yeast
• Proteolytic Bacteria
• Aerobic Plate Count
• Staphylococcusaureus
• Salmonella spp.
• Listeriamonocytogenes

Physical Analyses

• Dry Matter and Moisture Analysis
• Specific Weight Analysis
• Leakage
• pH

Chemical Analyses

• Aflatoxin M1 Analysis
• Triglyceride Analysis
• Jelatin Search
• Peroxidase Analysis
• Homogenization Analysis
• Melamine Analysis
• Acidity Analysis
• Oil Analysis

Milk and dairy products that are necessary in every stage of human life are a good source of macro and micronutrients other than vitamin C and iron.

Milk and dairy products, which are very important for bone health, constitute an important nutrient group in terms of public health especially when they are regarded as mineral and high protein sources, especially calcium and phosphorus. For this reason, we consume milk have expressed observing hygienic conditions from healthy animals, it is cooled in a cool way until it reaches the factory after being milk rapidly, superior sensory qualities, suitable for chemical composition standards, biological quality is unchanged, the number of bacteria is minimum, the enzyme activity is low, and should be in accordance with the ""Turkish Food Codex"".

In our laboratory, a variety of analyzes are carried out to determine the quality of milk and dairy products.