Dairy products are food products made from the milk of mammals, primarily cows, goats, and sheep. These products are rich in essential nutrients such as calcium, protein, vitamins (especially vitamin D in fortified dairy), and minerals. Dairy products are commonly tested in food laboratories to ensure their quality, safety, and compliance with regulatory standards. Dairy products are commonly tested in Idhayam Parikshan Labs Limited to ensure their quality, safety, and compliance with regulatory standards.Comprehensive testing ensures that dairy products are safe for consumption, accurately labeled, and meet the quality standards expected by consumers and regulatory bodies. Dairy product testing in Idhayam parikshan Labs is essential to ensure the quality, safety, and compliance of various dairy products such as milk, cheese, butter, yogurt, and ice cream. Food testing labs like Idhayam Parikshan Labs conducts accurate nutritional information to consumers. These tests contribute significantly to the quality and safety of the dairy industry. Consumers can have confidence in the quality of Dairy Products they consume, thanks to the efforts of Idhayam Parikshan Labs. Dairy Products
Total Plate Count:
Determines the overall microbial load in the product.
Coliform Count:
Detects the presence of coliform bacteria, indicating sanitation issues.
Yeast and Mold Count:
Identifies the presence of yeast and mold in dairy products.
Pathogen Testing (e.g., Salmonella, E. coli):
Ensures the absence of harmful bacteria.
Fat Content:
Determines the percentage of fat in the dairy product.
Protein Content:
Measures the protein concentration, crucial for nutritional labeling.
Lactose Content:
Especially important for lactose-free or reduced lactose products.
pH Level:
Indicates acidity/alkalinity, affecting taste and texture.
Mineral Analysis (e.g., calcium, potassium):
Important for nutritional labeling.
Additives and Preservatives:
Checks for the presence and concentration of any added substances.
Viscosity:
Measures thickness, which impacts mouthfeel and texture.
Texture Profile Analysis:
Evaluates the product’s texture, including hardness, cohesiveness, and adhesiveness.
Color Analysis:
Determines color attributes which can indicate freshness and quality.
Organoleptic Testing:
Involves taste, smell, texture, and visual evaluation by trained panelists.
Triangle Tests:
Discriminates between products to identify any differences in sensory properties.
Lactose and Casein:
Essential for lactose-free and dairy-free products.
Gluten (if applicable):
Ensures products are gluten-free if marketed as such.
Accelerated Aging Tests:
Predicts product shelf life under various conditions.
Storage Studies:
Monitors changes in product quality over time under recommended storage conditions.
Adulteration Testing:
Ensures the product is not adulterated with substances like water or cheaper ingredients.
Origin Authentication:
Uses techniques like DNA analysis to verify the authenticity of the product’s origin.
Seal Integrity:
Ensures the packaging is sealed correctly to prevent contamination.
Packaging Material Analysis:
Determines the suitability of the packaging material for the specific dairy product.
Labeling Compliance:
Ensures the product’s labeling meets regulatory requirements.
Nutritional Labeling:
Validates nutritional information stated on the packaging.
Our Services
Physical parameters
Quality Parameters
Nutritional parameters
Metals & Minerals
Mycotoxins
Vitamins
Pesticides
Adulterants
Banned Dyes
Antioxidants
Antibiotics is applicable Honey, Meat, fish.
Food Colours and Food Preservatives
Microbiological parameters
Shelf life Study
