Dairy products
dairy products (milk, cheese, yogurt, cream, butter, etc.) are among the foods recommended by health professionals because they are rich in calcium. However, you should avoid consuming poor quality milk which promotes the development of cardiovascular diseases (CVD). This is why it becomes important to analyze milk in all its forms before marketing it. The aim is to protect the consumer.
Our experiences and our skills
- Availability of this activity at the level of the three LCAE centers: TUNIS, SOUSSE and SFAX
- TUNAC accreditation in the field of milk microbiology and derivatives since 2004
- Experience of over 30 years
- Regular monitoring of the quality of the physico-chemical analyzes using several tools (standards, duplicate tests, spiked sample, etc.).
Nature of Products:
- milk and liquid dairy products;
- dehydrated milk and dairy products
- Cheese and cheese products;
- Casein and caseinates;
- Butter;
- Ice cream made from milk;
- English cream, with desserts and sweet cream made from milk;
- Fermented milks, yogurt,
- Dehydrated milk-based foods for infants,
Nature of Analyzes :
- Compositional and nutritional analyzes : Protein, fat, lactose, Caloric value, acidity, dry matter, carbohydrates, vitamins, sodium, trans fatty acids, Ect...
- Mineral elements
- Analyzes detecting fraud : Wetting, formalin, density, starch products, nature of the fat in cheese food preparations, Ect...
- Mycotoxins: Aflatoxine M1
- Organic contaminants: pesticide residues
- Other contaminants: mélamines
- Microbiological contaminants
- UHT & amp; milk stability test sterilized milk
