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LATTE E LATTICINI

LATTE E LATTICINI
Con le nostre soluzioni analitiche, forniamo informazioni sulla qualità del latte e dei prodotti lattiero-caseari sia finiti che semilavorati. 

Abbiamo sviluppato ed evoluto i nostri strumenti attraverso uno stretto contatto con i nostri clienti per comprendere le loro sfide e fornire soluzioni accurate per:  
  • Determinazione del grasso 
  • Determinazione di azoto/proteine
  • Caseina (Determinazione dell'azoto non caseinico)
  • Proteine del siero di latte
  • Studi sull'ossidazione dei lipidi

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 Determination in Milk - Kjeldahl methodCasein 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 InstrumentsDigestori e Mineralizzatori, Distillatori
N/Protein Determination in Cheese - Kjeldahl method
N/Protein Determination in Cheese - Kjeldahl methodDue 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 InstrumentsDigestori e Mineralizzatori, Distillatori
N/Protein Determination in Milk - Kjeldahl method
N/Protein Determination in Milk - Kjeldahl methodThe 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 InstrumentsDigestori e Mineralizzatori, Distillatori
N/Protein Determination in Milk Powder - Dumas/Combustion method
N/Protein Determination in Milk Powder - Dumas/Combustion methodMilk 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 InstrumentsAnalizzatori elementari
N/Protein Determination in Milk Powder - Kjeldahl method
N/Protein Determination in Milk Powder - Kjeldahl methodMilk 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 InstrumentsDigestori e Mineralizzatori, Distillatori
N/Protein Determination in Probiotic Drinks - Dumas/Combustion method (NDA 701)
N/Protein Determination in Probiotic Drinks - Dumas/Combustion method (NDA 701)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 701 and how to work in accordance with ISO.
Analytical InstrumentsAnalizzatori elementari
N/Protein Determination in Probiotic Drinks - Dumas/Combustion method (NDA 702)
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 InstrumentsAnalizzatori elementari
N/Protein Determination in Probiotic Drinks - Kjeldahl method
N/Protein Determination in Probiotic Drinks - Kjeldahl methodA 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 InstrumentsDigestori e Mineralizzatori, Distillatori
N/Protein Determination in Yogurt - Dumas/Combustion method
N/Protein Determination in Yogurt - Dumas/Combustion methodThe fermentation in yogurt determines the formation of particular compounds responsible the sensory profile of the product: for this reason, it becomes important to know the amount of key nutrients of milk and of the finished product, such as proteins.
Learn how to obtain excellent performance with NDA Series and how to work in accordance with ISO.
Analytical InstrumentsAnalizzatori elementari
NPN and NCN Determination in Milk
NPN and NCN Determination in Milk Find out how to perform NPN and NCN determination in milk according to the Dumas combustion method. 
Analytical InstrumentsAnalizzatori elementari
Oxidation Stability & Formula Comparison on Butter
Oxidation Stability & Formula Comparison on ButterA 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 InstrumentsReattore di Ossidazione
SER 158 - Crude Fat in Butter and Margarinne
SER 158 - Crude Fat in Butter and MargarinneIt 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 InstrumentsEstrattori a Solventi
SER 158 - Total Fat Determination in Cheese
SER 158 - Total Fat Determination in CheeseCheese 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 InstrumentsEstrattori a Solventi
SER 158 - Total Fat Determination in Condensed Milk
SER 158 - Total Fat Determination in Condensed MilkLearn more about the total fat determination in condensed milk performed with the automatic solvent extractor SER 158 according to Randall technique
Analytical InstrumentsEstrattori a Solventi
Total Fat Determination in Milk according to the Randall method
Total Fat Determination in Milk according to the Randall methodLearn 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 InstrumentsEstrattori a Solventi
Whey Protein Determination in Milk
Whey Protein Determination in MilkIn 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 InstrumentsDigestori e Mineralizzatori, Distillatori
VELP Scientifica Srl
Via Stazione, 16
20865 Usmate (MB) - Italy
Tel. + 39 039 628811
VELP Scientific, Inc
40, Burt Drive, Unit #1, Deer Park
NY 11729 - U.S.
Tel. +1 631 573 6002
VELP China Co. Ltd.
Building 28, Lane 1333, Xinlong road
Minhang district, Shanghai
Tel. +8621 34500630
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