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DAIRY PRODUCTS
Chloride on Cheese
Chloride on Aqueous Solution
Ammonia
L-Lactic acid
Perossidi
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Chemical analysis carried out on dairy milk products are of considerable importance in the quality control of the finished product, so as to determine the degree of freshness of a product during its shelf life.
The FoodLab system (www.foodlab.cdr-mediared.it), developed by CDR (www.cdr-mediared.it), makes it possible to determine in just a few minutes the concentration of some parameters in dairy milk products.
To carried out analysis on cheese, mozzarella, ricotta the preparation of the sample is extremely simplified in respect of the official method (FIL-IDF 17 A). The sample is homogenised in a solution of NaOH 0,25 N. It is not necessary to filter it, centrifuge it and nitric acid is not utilised.
The ammonia analysis is an exception; in this case the product being tested is placed in water so that the ammonia enters the watery solution and can be analysed by means of a few, simple operations which even non-specialised personnel can perform.
The Foodlab system is composed of an portable analyzer using sophisticated spectrophotometry and a series of dedicated reagents, developed by the CDR research laboratories, and using previously dispensed, non-returnable (disposable) cuvettes, requires neither specialized personnel nor reagent preparation.
The individual test is carried out by dispensing into a test tube a minimum predefined amount of sample, which, through appropriate reactives, develops a colorimetric reaction.
Actually chemichal analysis for the cheese quality control carried out using FOODLAB are:
Chloride on Cheese
It makes it possible to dose precisely the quantity of sodium chloride added to certain dairy products (cheeses, mozzarella ... ). Given the extreme speed and ease of performing the test, any necessary adjustments can be made in real time directly in the production plant.
Chloride on Aqueous Solution
With the analysis of the chlorides, it is possible to quantify the concentration of salt in the liquids for processing or preserving milk by-products (mozzarella, ricotta ...).
Ammonia
The ammonia content, in as much as it is the last product of amino acid degradation in soft cheeses, can be used to indicate the level of freshness of the product during its commercial life and is therefore an essential instrument for measuring shelf life.
L-Lactic acid
Lactic acid is the product of the fermentation of lactose mainly through microbic activity. In some alimentary products is index of a correct fermentation and it contributes to identify commercial characteristics. Furthermore Some dairy products typical of a geographical area must, by law, have specifically defined levels of lactic acid.
Perossidi
Il tenore di perossidi presenti in un grasso ne attesta il suo stato di ossidazione primaria e quindi la sua tendenza ad irrancidire. Gli acidi grassi insaturi, infatti, reagiscono con l’ossigeno formando i perossidi, i quali determinano una serie di reazioni a catena con produzione ultima di sostanze volatili dotate del caratteristico odore di rancido. Tali reazioni vengono accelerate dalle alte temperature e dall’esposizione alla luce e all’ossigeno. Più basso è il numero di perossidi e migliore è quindi la qualità del grasso ed il suo stato di conservazione.
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| Foodlab¬ |
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| » A new concept in quality analysis of food.
Foodlab is a quick, reliable and practical system for chemical tests on olive oil, seed oils, alimentary fats, vegetable purées, milk, cheese and other dairy products.
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