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Liquid Dairy Products are defined as products from the milk of mammals, such as cows, buffaloes, goats, sheep, and other milk-producing livestock containing milk proteins, fats, lactose, and various vitamins and minerals. Through reliable analytical solutions with global support and services, PerkinElmer has become a renowned and respected partner for dairy testing laboratories from testing incoming ingredients to finished product quality verification.

Composational Testing

The nutritional value of milk is particularly high due to the balance of the nutrients that compose it. The composition varies among animal species and breeds within the same species, and also from one dairy to the other, depending on the period of lactation and diet. Consistent monitoring the compositional analysis of milk also delivers deeper insights into overall herd health, allowing farmers to selectively improve milk composition and the total milk yield of their herds. This is undertaken by analyzing collected milk for specific health markers such as somatic cell count and non-esterified fatty acids in milk. The composition of milk has a direct impact on its commercial value.

Veterinary residues and contaminant testing

Contaminants may be introduced in milk at different points in the Dairy Chain. Most chemical hazards like mycotoxins, pesticides and some heavy metals may be introduced through the feed due to poor agricultural practice or pollution. At farm level, intensification of dairy production with the consequent increased livestock population may result in a raise in the use of veterinary drugs while other hazards such as disinfectants may find their way into the milk chain through hygienic and industrial practice. The development of rapid, sensitive methods, and advances in the accurate quantification of the contents of complex matrices, continues to shape the industry. PerkinElmer provides faster and accurate technologies to protect consumer confidence and brand reputation in dairy processing laboratories.

Adulterant Testing

Adulteration is defined as the act of intentionally debasing the quality of milk offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. The major reason for milk and liquid dairy products adulteration, in fact, is financial gain.

PerkinElmer offers a wide range of solutions to help you to screen and detect contaminants in milk such as urea, non-milk fats (vegetable or animal fats), milk from different sources or foreign proteins, melamine on top of other common adulterants.

Pathogen Testing

Failure of the pasteurization process, excretion from the udder of infected animals, unhygienic milking practice can cause the contamination of processed milk products and consequent exposure of consumers to foodborne pathogens like Listeria, Salmonella and E.Coli in milk. PerkinElmer is now able to provide fast, sensitive and cost effective pathogen detection assays for the detection of Listeria, Salmonella and E.Coli in milk.