Rapid FFA and PV testing in Cream, Butter, Oils and Fats
Lactose and Lactose Free measurement in milk, cheese, yoghurt or powders
Validated alternative to reference methods
No Calibration or maintenance required
Knowing the PV (Peroxide Value) and FFA (Free Fatty Acid) levels in cream, butter and other dairy fats tells you about their freshness and also fat degradation which relates to rancidity and shelf life.
Traditionally PV & FFA testing 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. Having the CDR FoodLab in-house to quickly and accurately measure samples means that products can be tested as a raw material on receipt before it is processed, saving you time and money making valuable product with a rancid raw material, or allow you to positively release and continuously monitor your production to reduce recalls or quality issues.
Lactose free products are becoming increasingly popular; the CDR FoodLab can check your products for lactose levels over a range of 0.01-5.5%.
Parameters – Free Fatty Acids, Peroxide Value, Lactose, other parameters are available upon request.
Case Studies and Literature