Dairy Fats Rancidity and Lactose Test
The CDR FoodLab measures PV and FFA in cream, butter and other dairy fats, and chccks that products are Lactose free
Rapid FFA and PV test for cream, butter oils and fats
Lactose measurement in milk, cheese, yoghurt or powders
Quick, accurate, no calibration or maintenance required
Validated alternative to reference or titration methods
Quality Control for Cream and Butter
Knowing the PV (Peroxide Value) and FFA (Free Fatty Acid) levels in cream, butter and other dairy fats informs you about their freshness and also fat degradation, which relates to rancidity and shelf life. Traditionally a PV and FFA test would be carried out by an external laboratory meaning that by the time the results are returned it is too late to be able to make any informed decisions.
CDR FoodLab
Having the CDR FoodLab in-house to quickly and accurately measure samples means that products can be tested for PV and FFA as a raw material on receipt before it is processed, saving you time and money making valuable product with a rancid raw material, or allowing you to positively release and continuously monitor your production to reduce recalls or quality issues.
With the increasing demand for Lactose free products the CDR FoodLab can also perform a lactose test on milk, cheese, yoghurt and milk powder to check levels over a range of 0.01-5.5%.
Cheese Production
The main characteristic that a cheese microorganism must have is that of producing lactic acid to prepare the ground for the subsequent biochemical transformations that occur during cheese production. This activity, which is called “acidifying power”, always dominates the first stages of cheese making and has led to the use of lactic bacteria as inoculations to inhibit harmful microfloras and to aid a regular aging process of cheeses. In order to use some good starters, it is necessary to determine their acidifying activity, that is the capability of producing lactic acid starting from a cultivation substrate. A lactic acid test can be performed in 3 minutes on the CDR FoodLab analyser.
Parameters – Lactose, L-Lactic Acid, Ammonia, Chlorides, Hydrogen Peroxide, Peroxidase (POD), Fructosyl-lysine, Urea, Acidity (FFA), Peroxides
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The FoodLab is available for a demonstration or a short term trial.
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Multitiple Sample Analysis
Multitiple Parameter Analysis
Dairy Tests
Chlorides
The determination of chlorides allows quantification of the concentration of salt in cheese and powders.
H2O2
Hydrogen peroxide is used to sanitise milk processing equipment. The presence of hydrogen peroxide can contaminate milk. The purpose of the test is to detect any traces inside the product. This test also allows to check the possible addition of hydrogen peroxide in raw milk, before pasteurization, to increase its shelf-life.
Lactose
Lactose is a reducing sugar, which is present in milk in concentrations ranging from 4.5 to 5 g/100 gr. The lactose molecule is a disaccharide composed of one glucose and one galactose sub-unit and is indispensable for many fermentation processes that take place within milk. The reduced secretion of the lactase enzyme in human beings is associated with an intolerance to lactose, and accordingly, to milk and its derivative products. The test is suitable for use on lactose free products, where a part or all the lactose has been broken down to glucose and galactose by the lactase enzyme. It is also suitable for products where lactose is normally present. It is possible to perform a lactose recovery assay on samples that are lactose free and to obtain reliable results if the samples have been diluted, altered or mixed with different products.
Urea
The urea content in raw milk is related to the amount of protein in the animal feed and allows you to define an adequate diet. This analysis also helps to identify any additions of urea in milk, introduced in order to increase, fraudulently, the protein content of milk.
Ammonia
Ammonia is an important indicator of the quality of milk, in all stages of the production process. In fact, the ammonia is a metabolite of microbial activity and increases with the amount of bacteria in milk.
Fructosyl-Lysine
The effects of thermal treatments or the addition of powder milk or UHT to crude or pasteurized milk can be determined by using indicators like furosine and lactulose. The determination of furosine enables assessment of the intensity of the initial phase of Maillard’s reaction (that causes heated cheese or milk to develop a brownish color). ε-fructosyl-lysine is the first stable product of Maillard’s reaction and can be converted into furosine by subjecting milk to an acid hydrolysis. Furosine is then analyzed with the HPLC method, which is rather long, complex and expensive. Thus, ε-fructosyl-lysine, which is the first stable product of Maillard’s reaction and a precursor of furosine, can provide the same information resulting from the furosine test.
Lactic Acid
Lactic acid is produced by the fermentation of lactose mainly through microbial activity. Its concentration depends on the total bacterial count and can be a useful indicator of the good state of preservation. In addition, the heat treatment at high temperatures, such as UHT milk, reduces the microbial load but does not alter the concentration of lactic acid, which thus becomes an indicator of the history of the product. The test can also be run on derivatives in powder (whey, milk, additives) after reconstitution in water.
Peroxidase
The persistence of lacto-peroxidase activity in pasteurized milk provides a good indication of the quality of a product, because only raw milk of good microbiological quality can be put through a mild pasteurization process in order to not inactivate this enzyme. Traditional methods are often qualitative (present/not present) and thus able only to indicate whether the thermal process has been performed. Quantifying lacto-peroxidase in pasteurized milk enables instead determination of the nutritional quality of milk. Higher value of peroxidase means that the milk has preserved its original characteristics.
How It Works
Features
Innovative Technology
The use of innovative photometric technology means the reading cell guarantees high sensitivity, a very wide measuring range and excellent repeatability of the analysis results thanks to innovative LED light sources with fixed wavelengths (ultraviolet – visible spectrum, power up to 6 O.D.).
Online Help
The system is easy and intuitive, everyone can use it. Analyses are carried out in just a few steps. In addition, it has a help function that guides you step by step through the test procedures.
Multitasking Mode
The multitasking mode reduces analysis time by making it possible to perform several analyses of the same sample simultaneously, or different determinations of the same parameter on a batch of different samples. During an analysis session you can start another one and put the first one in the background. You can return to background analysis with one click.
Internal Memory
The analyser is equipped with an internal memory capable of storing thousands of analysis results that can be viewed on the display or exported via the USB or Ethernet port.
Barcode/QR Code Reader
The analyser connects with barcode or QR code readers. The sample code is automatically displayed on the analyser. It is possible to associate all the analyses performed on that sample.
PC/Intranet Connection
You can share analysis results by connecting the analyser to your intranet via the Ethernet port or export them by connecting the analyser via the USB port to a host computer.
Maintenance/Service Free
No calibration is necessary because the instrument is supplied pre-calibrated. The analysers use LED light sources and therefore no periodic maintenance is required.
Download Literature
Butter and Margerine
Lactic Acid
Lactic Acid in Milk
MUN
Calibration
Campden Validation
FoodLab
Service and Support
Specification
FoodLab
Samples Analysed Simultaneously: 16
Storage of Results: Sufficient internal memory for storing thousands of analysis results in CVS and XML files compatible with all database formats (e.g., XLS, SQL)
Photometric Module: Up to 8 wavelengths in 4 reading cells
Incubation Module: 37 ° C thermostated block with 16 positions
Barcode/QR Code Scanner Connection: Bluetooth
Connectivity
1 USB port type B for transferring the performed analysis database, configuration and software update, PC connection
1 USB port type A for technical service and computer connection
1 Ethernet port (LAN) for connection to intranet
Bluetooth 4.0
Printer: 80 mm wide printer with integrated graphics
Dimensions: 32 x 29.5 x 13 cm (W x D x H)
Weight: 2.80 kg
Power supply: 24 V
FoodLab Junior
Samples Analysed Simultaneously: 3
Storage of Results: Sufficient internal memory for storing thousands of analysis results in CVS and XML files compatible with all database formats (e.g., XLS, SQL)
Photometric Module: Up to 8 wavelengths in 4 reading cells
Incubation Module: 37°C thermostated reading block with 3 positions with incubation function
Connectivity: 1 USB port type B for transferring the performed analysis database, configuration and software update, PC connection
Printer: Wireless connection for external printer
Dimensions: 15 x 22 x 8,3 cm (W x D x H)
Weight: 0.80 Kg
Power Supply: 24 V or optional lithium-ion battery