Salamon & Seaber Ltd - Consulting & Analytical Chemists
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Dairy Product Analysis

Salamon & Seaber Ltd provide comprehensive analysis of Raw Milk and its products such as Cheese, Butter, Ghee, Cream, Yogurt, Ice Cream, Evaporated / Condensed Milk, Flavoured Milk Drinks, UHT Milk, Pasteurised Milk, and Dried (Powdered) Milk Products.

Analysis can be carried out using American Dairy Product Institute methods or others as required.

Analytical requirements will depend on the type of product involved, but the most common parameters analysed include:

  • Akalinity of Ash
  • Density
  • Dispersability
  • Fat (Rose-Gottlieb)
  • Free Fatty Acid (FFA)
  • Freeze Point Depression
  • Milkfat
  • Milk Solids-Non-Fat
  • Moisture
  • Net / Gross Volume, Net / Gross Weight
  • Peroxide Value (PV)
  • pH & pH variation
  • Protein
  • Salt
  • Scorched Particles
  • Solids / Dry Matter
  • Solubility Index
  • Titratable Acidity & Acidity variation
Dairy Products

For further information please contact Mr Roberto Campana (E-Mail: Roberto@salamonandseaber.co.uk), consult our Arabic, French, Polish, or German speaking contacts, or use our quotation form.
Salamon & Seaber Ltd.
1st Floor, 2-8 Beaumont Grove,
London. E1 4NQ
United Kingdom
is a registered company in England & Wales, number 1475631

+44 (0)20 7791 2392
+44 (0)20 7791 3033
Post@salamonandseaber.co.uk
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