Food & Agriculture Product Testing

Milk & Dairy Products Testing

“Doctors’ Analytical Laboratories provides fast, accurate, and comprehensive testing solutions for Milk & Dairy Products, for safety and regulatory needs, we conduct testing in accordance with the most recent Food Safety and Standard Regulations (FSSR), TYPES OF DAIRY PRODUCTS
Milk – Toned milk, double toned milk, full cream milk, skimmed milk, standardized milk, flavored milk, UHT processed milk, condensed milk, and evaporated milk
Milk powder – Skimmed milk powder, whole milk powder, infant milk formula and follow up formula.
Butter, butter blends, ghee (milk fat) and cream
Cheese- natural cheese, processed cheese, flavored cheese products
Cultured dairy products – yoghurt, sour cream, cottage cheese, paneer, butter milk, Shrikhande and probiotic milk
Frozen desserts – Ice cream, milk lollies and other novelties
Dairy ingredients – Whey protein concentrate, whey protein isolate, milk protein concentrates, casein, lactose and other dairy ingredients”

Test Parameters

  • Physical & Chemical Analysis (milk fat, milk solids, phosphorus, urea, total ash, polenske value, FFA as oleic acid, ph, odour, taste/flavour, etc.)
  • Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
  • Adulterants (presence of vegetable fat)
  • Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
  • Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
  • Vitamins (A, D, E, K, B-Complex)
  • Minerals (calcium, iron, magnesium, manganese, potassium, etc.)
  • Mycotoxins (aflatoxin B1, aflatoxin B2, etc.)
  • Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
  • Melamine
  • Additives (thiamine, riboflavin, niacin, pyridoxine, folic acid, DHA, etc.)
  • Pesticide Residues
  • Antibiotics Residues (parbendazole, haloxon, chloramphenicol, nitrofurantoin, etc.)
  • Sensory Evaluation
  • Shelf Life Testing
  • Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)