Milk

Because of technical innovations and smart breeding programs the amount of milk produced by one cow has doubled over the last 50 years. Because of this intensification it’s very important to check the quality of your milk product and the hygiene of your facility regularly.

Frequent analysis on milk

Crude Protein (Kjeldahl)

One of the most important sources of nutrition for feed and food products are animals and plant based proteins.

Crude fat

More about crude fat on this page.

Lactose (HPLC)

The substance that is the sweetener of milk products.

Salmonella

A well known pathogen.

Aerobic plate count

An organism that needs oxygen for its metabolism.