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Latte e derivati

Latte, formaggi, yogurt, burro, latte in polvere e bevande probiotiche richiedono controlli di qualità approfonditi, dalla materia prima alle formulazioni trasformate. Queste analisi sono fondamentali per garantire la sicurezza, per la valutazione del contenuto nutrizionale e per sostenere l’innovazione e il miglioramento continuo nei processi di produzione lattiero-casearia.

Gli strumenti Velp affiancano produttori, laboratori e centri di ricerca nell’analisi dei principali parametri qualitativi su un’ampia varietà di campioni, sia liquidi che solidi.

Collaboriamo con enti pubblici e privati per:

  • La determinazione del contenuto proteico ai fini dell’etichettatura, tramite metodi Kjeldahl e Dumas.
  • La misurazione delle proteine del siero del latte, della caseina e dell’azoto non-caseinico.
  • L’analisi dei grassi grezzi e totali mediante estrazione a solvente.
  • Studi sull’ossidazione lipidica per valutazioni di shelf life e confronto tra formulazioni.

Application notes

Sfogliate la nostra libreria completa di Application Note e scoprite come utilizzare al meglio gli strumenti VELP. Si tratta di analisi reali effettuate su diverse tipologie di campioni, in piena conformità con le metodiche ufficiali di riferimento e valorizzate da preziosi consigli!
Casein Determination in Milk - Kjeldahl method
Casein proteins are a family of proteins involved in the production of cheese and fermented milk. They are also extremely important nitrogen compounds in the dairy products production, additives in medicine, and have a technical use in cosmetics, paints and adhesives.
Learn how to obtain excellent performance with DK / DKL and UDK Series and how to work in accordance with AOAC and ISO.
Analytical Instruments
Digestori e MineralizzatoriDistillatori
Guidelines for choosing the correct Velp Kjtabs in Kjeldahl Analysis
La fase di digestione è la più lunga dell'analisi Kjeldahl. Accelerare il processo e garantire un risultato corretto è di fondamentale importanza quando si tratta di efficienza in laboratorio.
VELP ha progettato sette diversi tipi di pastiglie catalizzatrici KjTabs™, accuratamente predosate, per accelerare il processo di mineralizzazione. In aggiunta, VELP produce pastiglie KjTabs™ antischiuma per ridurre la formazione di schiuma durante la fase iniziale del processo di mineralizzazione.
Analytical Instruments
ConsumabiliDigestori e Mineralizzatori
N/Protein Determination in Cheese - Kjeldahl method
Due to the greater demand and consumption of dairy products, protein analysis has become more and more important to ensure food safety, food quality and fairness in international trade. Learn how to obtain excellent performance with DK / DKL and UDK Series, and how to work in accordance with ISO and AOAC.
Analytical Instruments
Digestori e MineralizzatoriDistillatori
N/Protein Determination in Milk - Kjeldahl method
The protein fraction includes caseins (80%) and whey proteins (20%) and it is of interest, not only from the nutritional point of view, but also from a technological one. Milk proteins have particular chemical properties which contribute to create typical sensory features, influencing the whole food processing. Learn how to obtain excellent performance with DK / DKL and UDK Series and how to work in accordance with AOAC and ISO.
Analytical Instruments
Digestori e MineralizzatoriDistillatori
N/Protein Determination in Milk Powder - Dumas/Combustion method
Milk powder is an excellent sources of protein and calcium, with a very long shelf life. It does not need to be refrigerated, due to its low moisture content. Learn how to obtain excellent performance with NDA Series and how to work in accordance with ISO.
Analytical Instruments
Analizzatori elementari
N/Protein Determination in Milk Powder - Kjeldahl method
Milk powders contain all twenty-one standard amino acids, the building blocks of proteins, and are high in soluble vitamins and minerals. Compared to liquid milk, this product has a far longer shelf life and does not need to be refrigerated, due to its low moisture content.
Learn how to obtain excellent performance with DK / DKL and UDK Series and how to work in accordance with AOAC and ISO.
Analytical Instruments
Digestori e MineralizzatoriDistillatori
N/Protein Determination in Probiotic Drinks - Dumas/Combustion method (NDA 702)
A probiotic is a live microbial food ingredient that beneficially affects the host through its effects in the intestinal tract. They are widely used to prepare fermented dairy products. Learn how to obtain excellent performance with NDA 702 and how to work in accordance with ISO.
Analytical Instruments
Analizzatori elementari
N/Protein Determination in Probiotic Drinks - Kjeldahl method
A probiotic is a live microbial food ingredient that beneficially affects the host through its effects in the intestinal tract. They are widely used to prepare fermented dairy products.
Learn how to obtain excellent performance with DK / DKL and UDK Series and how to work in accordance with AOAC and ISO.
Analytical Instruments
Digestori e MineralizzatoriDistillatori
N/Protein Determination in Yogurt - Dumas/Combustion method
La fermentazione nello yogurt determina la formazione di particolari composti responsabili del profilo sensoriale del prodotto: per questo motivo, diventa importante conoscere la quantità di nutrienti chiave del latte e del prodotto finito, come le proteine.
Scoprite come ottenere prestazioni eccellenti con la serie NDA e come lavorare in conformità alle norme ISO.
Analytical Instruments
Analizzatori elementari
Nitrogen and Protein Determination in Commercial Whole Liquid Milk - Dumas vs Kjeldahl Method
Milk, consumed in many forms, has always been a part of the human diet. Due to the greater demand and consumption of dairy products, protein analysis has become increasingly important to ensure food safety, quality, and fairness in international trade. Learn about the comparison between Dumas and Kjeldahl methods in Nitrogen and protein determination.
Analytical Instruments
Analizzatori elementariDigestori e MineralizzatoriDistillatori
NPN and NCN Determination in Milk
Find out how to perform NPN and NCN determination in milk according to the Dumas combustion method. 
Analytical Instruments
Analizzatori elementari
Oxidation Stability & Formula Comparison on Butter
A comparison between two different formulas of butter, with the goal to identify which one is more resistant to oxidation and, therefore, could last longer.
Learn how to obtain excellent performance with OXITEST.
Analytical Instruments
Reattore di Ossidazione
SER 158 - Crude Fat in Butter and Margarinne
It is always more important to know the ingredients and amount of all the components, as fats, for different reasons, including nutritional purposes (labeling). Learn how to obtain excellent performance with SER Series and how to work in accordance with ISO.
Analytical Instruments
Estrattori a Solventi
SER 158 - Total Fat Determination in Cheese
Cheese is a high-fat and high-calorie food. Indeed types of cheese are often classified according to the fat content. Download the Application Note to learn more about fat extraction in Cheese
Analytical Instruments
Estrattori a Solventi
SER 158 - Total Fat Determination in Condensed Milk
Learn more about the total fat determination in condensed milk performed with the automatic solvent extractor SER 158 according to Randall technique
Analytical Instruments
Estrattori a Solventi
Total Fat Determination in Milk according to the Randall method
Learn how to determine total fat in whole milk with the automatic solvent extractor SER 158, according to Randall method. HU 6 Hydrolysis Unit used for sample preparation.
Analytical Instruments
Estrattori a Solventi
Whey Protein Determination in Milk
In order to determine soluble whey proteins (WP), it is necessary to know the amount of milk total nitrogen (Ntot), non-casein nitrogen (NCN) and non-proteins nitrogen substances (NPN).
Learn how to obtain excellent performance with DK / DKL and UDK Series and how to work in accordance with AOAC and ISO.
Analytical Instruments
Digestori e MineralizzatoriDistillatori