Dairy Chemistry
  • Total Fat - Mojonnier
  • Babcock Fat
  • Free Fat
  • Fat, Acid Hydrolysis
  • WPN
  • % Moisture
  • % Salt - Volhard
  • % Salt - Titrator
  • Total Protein - Kjeldahl
  • Protien as Casein
  • Casein, Kjeldahl
  • Solubility
  • Titratable Acidity
  • pH
  • Ash/Alkalinity of Ash
  • Total Solids, Mojonnier
  • Total Sugar (lactose/galactose)
  • Bulk Density
  • Particle Size
  • Sediment
  • Scorched Particles
  • Acid Degree Value
  • D/L Lactic Acid

 

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Links

Dairy Chemistry , Dairy Science and Technology, University of Guelph - a basic dairy chemistry overview 

Dairy Proteins Document, Wisconsin Center for Dairy Research - provides definitions to relevant dairy terms, discusses the use of dairy proteins and other milk componentscheese

True Protein vs Total Protein - discusses the difference between these two types of protein and how this relates to milk

Protein Determination - contains the procedures used to determine the protein nitrogen in  milk

Cheese Technical Fact Sheet - Controlling Calcium Lactate Crystals

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