Equipos para la Determinación de la Composición de la Leche y Productos Lácteos

Tecnología alimentaria

12 November 2020

Analysis UMH use rate(€/sample) Use Fee Public Entities (€/sample) Use Fee Private Entities (€/sample)
Acidity 2.50 4 5
pH 1.50 3 4
Electrical Conductivity 2.20 4.20 5.20
Fat (Gerber method) 3.30 6.60 7.60
Protein (Kjeldahl method ) 6.50 13 14
Casein (Kjeldahl method ) 8.25 16.50 17.50
Dry matter / lean 3.5 7 8
Ash 3.5 7 8
Mesophilic aerobic bacteria at 30 ° C 5.50 10 11
Mesophilic aerobic bacteria at 37 ° C 5.50 10 11
Main applications
  1. Determining physical parameters: acidity, pH and electrical conductivity.
  2. Determination of chemical parameters: fat (Gerber method), total protein (Kjeldahl method), casein (Kjeldahl method), lactose, dry matter, ash and dry matter content.
  3. Microbiological analysis (mesophilic aerobic bacteria at 30 ° C and mesophilic aerobic bacteria at 37 ° C

Highlights

Instrumentación Científica