LATTE E LATTICINI

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.

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.

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.

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.

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.

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.

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.

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.

The 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.

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.

Find out how to perform NPN and NCN determination in milk according to the Dumas combustion method. 

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.

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.

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

Learn more about the total fat determination in condensed milk performed with the automatic solvent extractor SER 158 according to Randall technique

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.

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.